Confit leeks with sea bass carpaccio

Yields2 Servings
 a few leeks 4 tbsp light olive oil a dash of cider or white vinegar 1 tbsp wholegrain mustard 1 fillet bass or bream (fresh) 1 tsp capers 1 sliced cornichon
1

Wash the baby leeks and trim the ends as delicately as you can. 

2

Warm the olive oil in a saucepan and add the leeks. Leave to mingle over a low heat for around 10 minutes or until the leeks are tender. Remove the leeks and keep the oil for the dressing.
 

3

To make the dressing, mix the "leeky" oil with a dash of vinegar, mustard and seasoning. Give it a taste and adjust as you see fit. You want a little zing to it, but not so much as to overpower the sweetness of the fish and leeks.

4

To plate up, slice the fish into gossamer-thin slices. The key to this is a very long, sharp, thin knife and confident strokes.

5

Arrange the fish in one layer on the plate and brush on the dressing.

6

Scatter the leeks on top together with the capers, cornichon and a few baby leaves if you’re feeling cheffy.

CategoryCuisine

Ingredients

 a few leeks 4 tbsp light olive oil a dash of cider or white vinegar 1 tbsp wholegrain mustard 1 fillet bass or bream (fresh) 1 tsp capers 1 sliced cornichon

Directions

1

Wash the baby leeks and trim the ends as delicately as you can. 

2

Warm the olive oil in a saucepan and add the leeks. Leave to mingle over a low heat for around 10 minutes or until the leeks are tender. Remove the leeks and keep the oil for the dressing.
 

3

To make the dressing, mix the "leeky" oil with a dash of vinegar, mustard and seasoning. Give it a taste and adjust as you see fit. You want a little zing to it, but not so much as to overpower the sweetness of the fish and leeks.

4

To plate up, slice the fish into gossamer-thin slices. The key to this is a very long, sharp, thin knife and confident strokes.

5

Arrange the fish in one layer on the plate and brush on the dressing.

6

Scatter the leeks on top together with the capers, cornichon and a few baby leaves if you’re feeling cheffy.

Confit leeks with sea bass carpaccio