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Leek with miso and beurre blanc with vanilla

Charred leeks from the barbecue with a miso glaze, topped with sesame seeds and a vanilla beurre blanc.

This dish is delicious in combination with a Chardonnay. The creaminess and 'roasted' character of Chardonnay pair perfectly with charred leeks from the barbecue. Our chef has glazed the leeks with miso and topped them with sesame. He serves a creamy beurre blanc with vanilla alongside. This matches perfectly with the full and elegant texture of the wine.

Ingredients

Leek
Sesame smoked
Miso
Sesame wasabi
Sesame seeds
Sesame garlic

0.3units.itemsVanilla pod
250gClarified butter
150gQimiQ
20gChives
85gEgg yolk
4gCoriander

Preparation

  1. Heat the (Kamado) barbecue to about 220°C.
  2. Blend the sesame seeds.
  3. Char the whole leek until the desired doneness. Press the leek to feel how soft it is.
  4. Let the leek cool and peel off the blackened layer.
  5. For service, grill the leek again on the barbecue and glaze it with the miso.
  6. Sprinkle the leek with the blended sesame seeds.

  1. Reduce about 300 ml wine with coriander, chives, and vanilla.
  2. Cook the mixture down to about 150 ml.
  3. Melt the butter.
  4. In a food processor, loosen the Qimiq and add the butter, egg yolk, and the reduced wine (strained into the cooked wine).
  5. Transfer to a siphon and charge with 2 cartridges.
  6. Place the siphon in a bain-marie or holding at about 60°C.