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Braised Leeks, Hard Cooked Egg and Anchovie

Nancy Silverthorne and/or Peter Pascole
Combination of Braised Leeks egg and fish.
Course Snack
Cuisine English

Ingredients
  

Braised Leeks

    Aioli

      Marinated Anchovy

      • 8 3 inch Anchovies Salt packed. Well Rinsed, BackBone removed
      • 1/4 cup Olive Oil extra virgin
      • 1/2 lemon zest
      • Fresh parsley Chopped

      Sour Dough Bread

      • 4 Slices

      Egg

      • 4 Hard Boiled

      Instructions
       

      Hard boiled Egg.

      • place the eggs into a medium sauce pan and cover with water. Bring to the boil. turn down the heat and simmer for 9 minutes. Drain and Plunge into ice water. Peal the eggs.

      Marinate the Anchovy

      • combine the anchovies, oil, zest and parsley. allow to stand at room temperature for an hour.

      Leeks

      • 4 leeks. roots trimmed, Chicken Stock, Lemon
      • Peel the outer layers of the Leek, cut in half and wash until the sand is gone
      • In a baking dish and the leeks, lemon and chicken stock. Cover with Foil Paper. Braise for 1/2 hour. remove the foil and bake for another 30 minutes for a bit of char and then cool. Keep in the stock.

      Assemble

      • Toast the bread. Apply Aioli. Cut the leeks in Half. the sands get on egg cut in half. top with Anchovies. Drizzle a bit of the marinade over the sand.
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