as seen in Crumbs Cotswolds
by Kathy Slack
Wash the baby leeks and trim the ends as delicately as you can.
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.
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.
To plate up, slice the fish into gossamer-thin slices. The key to this is a very long, sharp, thin knife and confident strokes.
Arrange the fish in one layer on the plate and brush on the dressing.
Scatter the leeks on top together with the capers, cornichon and a few baby leaves if you’re feeling cheffy.
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