Serves: 4
Preparation time: 5 minutes
Cooking time: 25 minutes
Here, butter reaches new heights as it takes on a fabulous caramelised hazelnut flavour. Simply divine served with robust baby leeks and tart capers.
Ingredients
- 8 to 12 small leeks
- 175g salted butter
- 2 tbsp olive oil
- 4 tbsp chunky breadcrumbs made from pain de campagne (rustic, crusty bread)
- 4 tbsp capers
- Grated zest of half a lemon
Directions
1Steam the leeks for 5 to 10 minutes, depending on their size. They must be tender. In the meantime, cook the butter on a medium heat until it begins to foam. Then, slowly, you’ll see the milk solids at the bottom of the saucepan turn golden and start to caramelise. That’s a beurre noisette. Remove the saucepan from the hob and let the butter briefly cool down. In a frying pan, heat up some oil and fry the chunky breadcrumbs. When they turn golden, place the crumbs on absorbent paper to drain the oil.
2Fan out the leeks on each plate, add the beurre noisette, and sprinkle with the breadcrumbs, capers and lemon zest.
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