Leeks, Caviar, and Potatoes (Signature Dish)

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Leeks, Caviar, and Potatoes (Signature Dish)

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Ingredients

Vichyssoise Sauce:
caviar
1 Onion
3 leeks thinly sliced
3 potatoes
500 g Chicken Stock
1.5 l single cream
Leek and Potato Details:
2 leeks white part only
3 potatoes
  • Medium

Ingredients

  • Vichyssoise Sauce:

  • Leek and Potato Details:

Directions

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This delicious recipe was provided by Chef Jean-Christophe Ansanay-Alex, a Michelin starred chef and Head Chef of Lyon-based restaurant, l’Auberge de L’Ile Barbe.

How to Make the Vichyssoise Sauce:

  1. Chop the onion and sweat it in butter. Then drop in the leeks and allow them to sweat.
  2. Add the coarsely chopped potatoes.
  3. Add the chicken stock and bring to a boil. Reduce the heat and simmer until the potatoes are well cooked.
  4. Mix everything in a blender, add the single cream, and adjust the seasoning.
  5. Set the sauce aside in the refrigerator.

How to Make the Leek and Potato Details:

  1. Boil the leek whites in the chicken stock. Let cool and cut into 2 cm slices. Place in the refrigerator.
  2. Cut the potato into pellets and boil for a short time. Remove from the water and cool them in the refrigerator.
  3. Julienne the leeks very finely and fry in a deep fryer.

How to Plate the Food:

  1. On the left side of the plate, make a line with the leek and potato details. Sprinkle a little fried leek julienne over and decorate with a few flowers.
  2. On the right side, make a nice quenelle of caviar.
  3. Place the vichyssoise in a gravy boat and serve with the plate.
Leeks, Iranian Osetra Caviar and Potatoes (Signature Dish)
Leeks, Iranian Osetra Caviar, and Potatoes (Signature Dish); Photo credit: http://jean-christophe-ansanay-alex.com

Jean-Christophe Ansanay-Alex

Born in Lyon in 1965 into a family of hoteliers and restaurateurs, Jean-Christophe trained at the Hotel Management School of Thonon-les-Bains where he discovered the whole restaurant world. He worked at Million in Albertville, at the Casino of Divonne-Les-Bains, with Pierre Orsi, Didier Clément and at the Onassis family home. In 1991, chef Ansanay-Alex joined the kitchen of Auberge de l'Ile in Lyon, run by his parents since 1967, before taking over management three years later. He thus won his first Michelin star in 1993.

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