Leek season · No. 6

Leeks fondant with white wine cream

Leeks braised in butter and wine until they melt, chilled, and covered in a tangy white wine cream with bright green leek oil. Make the oil from the tops you'd throw away.

50 min, plus chilling · serves 4

1. You need

   • 4 medium leeks, tops kept
   • 3 tbsp butter
   • ½ cup (120 ml) dry white wine
   • ½ cup (120 ml) chicken stock
   • 2 thyme sprigs
   • Kosher salt
   • For the sauce: 1 shallot, minced; ½ cup (120 ml) dry white wine; ¾ cup (180 ml) heavy cream; 1 tsp Dijon; a squeeze of lemon
   • For the leek oil: 1 cup chopped dark leek tops, ½ cup (120 ml) neutral oil

   How to make it

   1. Trim the leeks, keeping the dark tops for the oil. Split the leeks lengthwise, root on, and rinse.
   2. Melt the butter in a wide pan, lay the leeks in cut side down and cook over medium heat until lightly golden, 4 minutes. Add the wine, stock, thyme and a pinch of salt, cover and braise gently until a knife meets no resistance, about 20 minutes. Cool, then chill in their liquid for at least an hour.
   3. Leek oil: blanch the chopped tops in boiling water for 30 seconds, cool in ice water and squeeze dry. Blend with the oil on high for 2 minutes, then strain through a fine sieve lined with a paper towel. Keep it cold.
   4. Sauce: simmer the shallot in the wine until only 2 tablespoons are left, about 6 minutes. Add the cream and simmer until it coats a spoon, 4 to 5 minutes. Whisk in the mustard, lemon and salt, strain, and let it cool to room temperature.
   5. Lay the cold leeks on plates, spoon the cream over to cover them, and finish with a few spoonfuls of leek oil and flaky salt.

Chef's home version of Petit Trois's leeks fondant (Los Angeles), in our own words, not the restaurant's recipe.