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Poached Leek, Dukkah nuts and sea fennel tempura
Ingredients
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
Method
- 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
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