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Braised Leeks with Yoghurt Sauce and Tarragon

BY DOMINIQUE CRENN - Experience Dominique Crenn’s take on a classic with leeks vinaigrette. In this dish the leeks are braised before being grilled for a note of smoke. A light yoghurt emulsion then offers a rich and slightly acid touch to an exquisite starter.

How to prepare

SERVE HOT

STEPS

  • Place the braised leeks (in its container with the lid on) into the pre-heated oven for 12 minutes.
  • Take the braised leeks out of the oven.
  • Place the yoghurt sauce (in its container) in the pot with hot water for 30 seconds. Carefully cut off a small edge of the yoghurt sauce bag and pour the sauce in the middle of a soup bowl.
  • Take the braised leeks out of the packaging with a spoon and a fork. Place them on a paper towel (to soak up excess water). Afterwards, place them on top of the sauce.
  • Arrange the fried leeks on top of the leeks.
  • Use your creativity to garnish with tarragon and chives.
  • Cut off the edge of the parsley oil pipette and drizzle it on the yoghurt sauce.
  • COMPONENTS:

    Braised leeks, yoghurt sauce, fried leeks, tarragon and chives, parsley oil.

    NECESSARY EQUIPMENT:

    Scissors, kitchen tweezers, palette knife, pot (for hot water).

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    15 minutes.

    OVEN TEMPERATURE:

    160°C

    Allergens

    Milk, sulphites. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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