A tasty brunch, lunch or for dinner: braised leeks with our tasty sustainably caught smoked mackerel.
2 Recipe - persons
Recipe - time: 45 minutes
Recipe - difficulty
Recipe - ingredients
4 medium-thick leeks, washed, halved lengthwise
1 tbsp butter
3,5 fl oz chicken stock
1 tbsp dijon mustard
1 tbsp white wine vinegar
3 tbsp sunflower oil
5,3 oz smoked mackerel fillet, roughly plucked into pieces
1 oz pine nuts
Recipe - how do you make it
Recipe - steps
1 Heat the butter in a frying pan over medium-high heat. Place the leeks in the pan flat side down. Add the chicken stock and steam the leeks for 15 minutes with the lid on the pan.
2 Bring a pan of water to the boil and cook the eggs for 8 minutes. Quench the eggs under cold running water and peel them. Using the rounded side of a spoon, press the eggs through a sieve to make 'egg white'. Set aside.
3 Toast the pine nuts in a frying pan over high heat. Remove them from the pan and set aside.
4 Mix the mustard and white wine vinegar. Add the olive oil to the dressing while stirring. Season to taste with salt.
5 Tear the pieces of smoked mackerel fillets and place on the cooled leeks. Drizzle with the vinaigrette and distribute the egg and pine nuts on top. Finally, season with black pepper.