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Candied leeks & gribiche sauce

Candied leeks & gribiche sauce

12

Medium

30 mn

Ingredients

  • 12 leeks
  • 500g mayonnaise
  • Capers
  • Gherkins
  • Chervil
  • Flat-leaf parsley
  • Parmesan shavings
  • 480g Pâté Hénaff
  • Olive oil

Preparation

  1. Clean the leeks, cut lengthways into 2 and then widthways into 2.
  2. Bake in a buttered white base at 85°C in a combi-steamer.
  3. Make the gribiche sauce.
  4. Just before serving, drizzle the leeks with olive oil and cool in the oven at 60°C.
  5. Arrange the leeks on a plate, add the gribiche sauce, diced pâté and a few Parmesan shavings.
  6. Garnish with remaining fresh herbs.

Product used

Pâté Hénaff
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