CREAMED CIDER-POACHED LEEKS
Leeks cooked the right way become silky, sweet, and incredibly luxurious. Much more than soup filler!
If you’re tired of serving the same old steamed broccoli next to your salmon, this recipe will capture your imagination. Leeks are one of those vegetables we often only use in soups but cooked the right way, they become silky, sweet, and incredibly luxurious. Much more than soup filler!
In this recipe we slowly cook leeks with shallots, butter, and a splash of dry alcoholic cider until they collapse into a tender “fondue.” A touch of cream at the end ties everything together. Paired with a simple pan-fried piece of salmon, it’s honestly restaurant-level food with almost no effort.
INGREDIENTS
Serves: 4 | Prep: 10 MIN | Cooking time: 25-30 MIN
4–5 medium leeks, white and light-green parts only, cleaned and thinly sliced
2 shallots, thinly sliced
1 tablespoon olive oil
40 g (about 1.4 oz) butter
1 teaspoon coriander seeds, lightly crushed
200 ml (about 6.8 fl oz) dry alcoholic cider (French-style “hard cider”)
3 tablespoons pouring cream (or more, to taste)
Fine salt, to taste
Black pepper, to taste
MISE EN PLACE
Trim the leeks and the remove dark green tops cleaning thoroughly to remove grit. Thinly slice leeks the leeks and shallots.
Lightly crush coriander seeds using a mortar and pestle.
Method
Warm a wide saucepan or deep frying pan over medium heat. Add the olive oil and butter and let it melt gently.
Add the sliced shallots and cook for about a minute until they soften in the butter. Add the sliced leeks in batches, stirring to coat them well. Cook for 5 minutes, keeping the heat medium, allowing the leeks to soften but not colour.
Season with a pinch of salt, crushed coriander seeds and black pepper. Stir to combine.
Pour in the cider. Let it bubble briefly, then reduce the heat to low and simmer gently for 15–20 minutes, stirring occasionally. The leeks should slowly collapse and soften.
If after 20 minutes there is still noticeable liquid in the pan, continue cooking for another 5–7 minutes. The goal is very well - cooked leeks with almost no liquid remaining - they should taste sweet and melt in the mouth.
When the leeks are fully cooked and the pan is nearly dry, add the cream (or more if you like it richer). Stir through and cook for another 3–4 minutes until the cream lightly hugs the leeks without creating a runny sauce. Taste and adjust seasoning.
Serve warm as a bed for grilled or pan-fried salmon, or alongside any delicate white fish.