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Sharing veggies: charred leek, sweet potato gnocchi and seared bimi

Charred leek with crispy sweet potato gnocchi, tarragon and vanilla butter sauce, and seared bimi.Perfect mise en place dish! The butter sauce remains stable and can be served from your siphon.

Ingredients

1Whole leek

0.30000000000000004Vanilla pod
440gMelted butter
300mlWine
5gVanilla extract
fresh chives
220gQimiQ
fresh tarragon
170gEgg yolk

1kgSweet potato gnocchi

150gBimi

Preparation

  1. Heat the (Kamado) barbecue to about 220°C.
  2. Char the whole leek until the desired doneness. Press the leek to feel how soft it is.
  3. Cool and peel off the blackened layer of the leek.
  4. Grill the leek again on the barbecue before serving.

  1. Reduce 300 ml wine with tarragon to taste and the split vanilla pod, and add the vanilla extract at the end. Reduce to about 100 ml.
  2. Melt the butter and make sure you have 440 grams left.
  3. Loosen the Qimiq in the food processor and add the butter, egg yolk, and the reduced wine.
  4. Transfer to a siphon and charge with 1 cartridge.
  5. Place the siphon in a bain-marie or in a holding at around 70°C.

  1. Fry the gnocchi until crispy, about 3 minutes.

  1. Blanch the bimi and cool in ice water.
  2. Briefly sear the bimi on the barbecue during service.

  1. Grill the leek and cut to the desired size.
  2. Place the leek on the plate and arrange the bimi in between.
  3. Pipe the warm butter sauce between the leek and finish with freshly chopped chives.
  4. Arrange the sweet potato gnocchi between the leek.