Charred Leeks Recipe

Prepare and char leeks

Trim the dark green tops from leeks leaving white and pale green. Split each leek lengthwise and rinse well between layers to remove grit. Pat dry. Toss cut sides with neutral oil and a pinch of salt. Heat a large heavy skillet or cast-iron pan over high heat until smoking slightly. Place leeks cut-side down and sear until deep golden-brown and charred in spots, about 3–4 minutes. Reduce heat to medium, add butter, and cook another 2 minutes to soften without overcooking the cores. Remove from pan and set on a cutting board.

Finish and portion

Cut each charred leek half into 2–3 shorter portions (total about 12 pieces). Keep warm while you make the beurre monté and gribiche.

Make the beurre monté

In a small saucepan combine white wine, white wine vinegar, minced shallot, lemon juice, salt, and white pepper. Bring to a gentle simmer over medium heat and reduce until about 2–3 tablespoons of liquid remain (about 6–8 minutes). Lower the heat to very low. Using a whisk, very slowly whisk in the cold butter cubes a few at a time, allowing each addition to emulsify before adding more, until a glossy, silky sauce forms (about 3–4 minutes). Keep the beurre monté warm over the lowest heat or in a double-boiler; do not let it boil or it will break.

Infuse with leek flavor

If desired, skim any browned bits from the skillet used to char the leeks and stir 1–2 tablespoons of those pan juices into the beurre monté for additional char flavor. Taste and adjust seasoning.

Prepare gribiche

Crumble the hard-cooked egg yolks into a bowl. Add Dijon mustard and mash together until smooth. Slowly whisk in the olive oil until you reach a thick, mayonnaise-like consistency. Fold in diced cornichons, chopped capers, parsley, tarragon, salt, and black pepper. Taste and adjust seasoning. The texture should be slightly chunky; if too thick, stir in 1–2 teaspoons water or lemon juice.

Place warm charred leek pieces on a serving platter (arrange cut side up). Spoon 1 teaspoon of leek beurre monté over each piece so it glistens but doesn’t pool. Top each portion with one coldwater shrimp, a small dollop (about 1 teaspoon) of gribiche beside or on top of the shrimp, and a few delicate shavings of Comté (approximately 2–3 g per piece).

Finish with a sprinkle of chives, a light dusting of lemon zest over the platter, and a final small pinch of sea salt and freshly ground black pepper to taste. Serve immediately while leeks are warm and shrimp are cool for contrast.