STEVIE PARLE - CLASSIC POACHED LEEKS WITH GRIBICHE.

Chop the egg white and cornichons into small cubes, then add to the yolks, along with the capers. Stir in the herbs and adjust the seasoning as necessary, adding more vinegar or mustard as you wish. Spoon over the warm leeks.

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STEVIE PARLE

CLASSIC POACHED LEEKS WITH GRIBICHE. 03/05/14

INGREDIENTS

Serves 4

8 small leeks, trimmed and washed

1 large egg

1 tsp Dijon mustard

100ml extra-virgin olive oil1 tsp red wine vinegar

5 cornichons

1 tsp capers, washed and dried

1 handful each of parsley leaves and tarragon leaves, finely chopped

METHOD

Bring a pan of salted water to the boil and blanch the leeks until tender, about 5 minutes. Remove, cut in half lengthways and keep warm.

Place the egg in the leeks’ boiling water and cook for 10 minutes. Put it in a sieve under cold running water to cool quickly.

Peel the egg and separate the yolk from the white. In a small bowl, mash the yolk with the mustard until it is smooth.

Start dribbling in the olive oil very slowly, mixing fast as you go as if you’re making mayonnaise, then stir in the vinegar.

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