Leek Tartare

Serves: 4

2¾ pounds leeks (about 4), about 1 to 1½ inches in diameter
1 shallot, minced
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
½ teaspoon granulated sugar
1 teaspoon grated fresh ginger or 1 teaspoon chopped pickled ginger
2 tablespoons minced chives
3 drops Tabasco sauce
½ teaspoon fine sea salt, or to taste
⅓ teaspoon freshly ground black pepper, or to taste

1. Cut off the root ends and the dark green tops of the leeks and discard (or save for another use). Cut each leek lengthwise in half. Place each half cut-side down and slice crosswise into 1-inch pieces. This should make about 1½ cups of leeks.

2. Fill a large bowl with warm water and add the leeks. Separate the layers of leeks, cleaning off the sand and dirt in the water. Let stand briefly. Using your hands or a skimmer, lift the leeks from the water without disturbing the sediment that has settled at the bottom.

3. Line a baking sheet with plastic wrap. Set a steamer basket in a pot over simmering water. Place the leeks in the basket, cover and steam for about 8 minutes, or until they are bright and almost translucent. Spread the leeks evenly on the lined pan, and place in the refrigerator to cool quickly.

4. Once cooled, chop the leeks until they are a thick, mushy consistency. Place them on a double layer of cheesecloth or a clean kitchen towel, and wring out the excess water.

5. Combine the leeks, shallot and olive oil in a medium bowl. Stir in the vinegar, followed by the mustard, mayonnaise, sugar, ginger, chives, Tabasco sauce, salt and pepper. Mix well. Taste and adjust the seasoning if necessary.

6. Place a 3-inch ring mold or round cookie cutter on a serving plate, fill with one-quarter (about ⅓ cup) of the tartare, and smooth the top. Remove the cutter, and repeat with the remaining plates.

7. Serve the tartare at room temperature as you would a pâté, with a baguette. Or serve warm under a chicken breast or with a crisply breaded fish fillet.

0 comments