Gastronomixs

Leek ash

Creation by JP McMahon, Aniar* restaurant, Galway, Ireland.

Leek ash

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Ingredients

2

 

leeks, heads, and tails, trimmed

Preparation method

  • Roast the leeks in a 180˚C oven until black.
  • Reduce the heat of the oven to 65˚C and dry the leeks overnight. In the morning, remove the leeks from the oven and allow them to cool.
  • Blend in food processor and sieve.
  • Store in a cool, dark place. 

Serving suggestions

  • As part of a composition with langoustine components, rhubarb and sea lettuce.

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