Leek fondue
This ultra-simple recipe produces a succulent side dish that is most often served with fish or sea scallops but also goes well with roasts of any kind (including roasted veggies). The leeks are cooked to melt-in-the-mouth tenderness in butter and then cream, making for great comfort food as the season turns cooler.
The key to success is to carefully wash the leeks to remove any dirt caught between their leaves. This can be accomplished by slicing them lengthwise, then holding them under running water while ruffling the leaves.
The quantities below will serve 2 as a side dish. For a larger crowd or for more substantial portions, double or triple the recipe.
2 sturdy leeks
1 tbsp. (15 g) butter
1/4 tsp. salt (or less if using salted butter)
freshly ground black pepper
1 tbsp. water
3 tbsp. crème fraîche, heavy cream or sour cream
Chop off the bottoms of the leeks and slice away the dark green leaves at top, retaininly only the white and pale green portion. Remove any tough outer leaves.
Chop the leeks in half crosswise, then slice in half lengthwise. Wash thoroughly, as described above. Shake off as much water as possible. Now chop the leeks crosswise into pieces about 1/3 inch (1 cm) wide.
Melt the butter over medium heat in a heavy-bottomed saucepan or a skillet — do not let it brown. Turn the heat down to low.
Add the leeks and stir. Add the salt and grind on some black pepper. Sauté, stirring often, for five minutes. Then add the water and cook for five minutes more, or until the leeks are very tender (taste to check). Stir in the cream and continue to cook over low heat for another five minutes, until the sauce thickens.
Serve alongside salmon, another type of fish or the dish of your choice. Serves 2.
Note: Click here for the recipe for the oven-roasted salmon shown in the photo at top. For the salmon to be served with leek fondue, I omitted the cumin and added a dot of butter before popping the fish into the oven.
