Gastronomixs

Roasted leek with sansho oil

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

Roasted leek with sansho oil

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Ingredients

4

 

leeks in pickle

100

g

sunflower oil

40

g

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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