Roasted leek with sansho oil

Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.

Roasted leek with sansho oil

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leeks in pickle



sunflower oil



sansho pepper

Preparation method

  • Infuse the sansho pepper in the sunflower oil overnight at 60°C.
  • Roast the tangy leeks on a plancha and sprinkle over 30g of the sansho pepper oil. 

Serving suggestions

  • As part of a composition with e.g. oysters, goose liver terrine, brined tomato jelly with rose and sake and kombu dressing.

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