Poached Leek, Dukkah nuts and sea fennel tempura

To make 4 portions

• 1 punnet Atsina Cress                                         
• 2 stem Zallotti Blossom                       
• 40gr Sea Fennel                                     
• 16 pieces Anis Blossoms                                     
• 4 each small leeks                                 
• 1 lit vegetable stock                             
• 20gr melted unsalted butter                            
• 1 each boiled soft egg                                         
• 80gr tempura batter                                            
• 50gr dukkah roasted nuts                  
• 8 tsp hazelnut oil                                   
• 15g Zallotti flavoured vinegar           
• 1 g ultraWhip                                          
• 1 pinch salt                                               
• 1 pinch white ground pepper

• Clean, cut to size and cook the leeks in a good vegetable stock.
• Cut the egg into 4 quarters , dip the Sea Fennel in the tempura batter and fry at 180°C.
• Brush the white part of the leek with the melted butter and roll into the roasted Dukkah nuts.
• Using the ultrawhip, whip together in a bowl the Zallotti flavoured vinegar, 4 tsp of hazelnut oil and the seasoning.
• Dress the plate with the Zallotti foam, leeks, egg, sea fennel tempura, the freshly cut Atsina Cress, 4 anis blossom per plate and a drizzle of hazelnut oil.

Recipe: Franck Pontais