Charred Leek – Bruno Albouze

By Bruno Albouze · 90 min

Ingredients

Instructions

1. Trim the root end of the leeks, remove the outer leaf, cut off the dark green tops, and keep the light green part. Slice each leek in half lengthwise and soak in lukewarm water for 15 minutes, draining and repeating until the water runs clean. Drain root side up.
2. Make the seaweed butter by breaking down dried seaweed and mixing it in a food processor with the butter and salt. Let it come to room temperature before use.
3. Make the mango vinaigrette: whisk the mango vinegar with the olive oil. Add the lemon segments and lemon juice, a splash of water if needed, then season with salt and Timut pepper.
4. Make the bread tuiles: heat a large frying pan and cook small rounds of the mixture. They take a few minutes to colour because of their moisture.
5. Turn on the broiler. Lightly oil the baking tray and the leeks. Place the leeks about 10 cm (4 inches) below the heat and rotate them now and then for about 30 minutes, until charred on all sides.
6. Test with a toothpick: it should slide in with no resistance. Then turn off the oven, lower the tray, leave the door ajar and let the leeks rest for 10 more minutes.
7. When the leeks are lukewarm, cut a deep incision along each one to form a boat shape. Season the flesh with salt and Timut pepper, then spread some of the softened seaweed butter inside while still warm.
8. Spread crab meat along the incision, top with a heavy tablespoon of mango vinaigrette, and garnish with tuiles and seaweed pieces. Serve immediately.

Summarized from Bruno Albouze's video. Watch it for the details.

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LemonMangoLeekNori seaweedCrab