📝 About This Recipe
This dish is a poetic exploration of the New Nordic philosophy, celebrating the humble leek through the transformative power of open flame and fermentation. By charring the outer layers to a deep coal-black, we steam the hearts in their own juices, resulting in a buttery texture and concentrated sweetness. The dish is tied together by a bright, acidic whey sauce—a byproduct of house-made labneh—and a vibrant herb oil that captures the fleeting freshness of the Scandinavian landscape.
🥗 Ingredients
The Leeks
- 4 pieces Large Leeks (thick, uniform width, dark green tops intact)
- 50 grams Unsalted Butter (melted)
- 1 teaspoon Flaky Sea Salt (preferably Maldon)
Whey Sauce
- 250 ml Fresh Whey (strained from high-quality yogurt or labneh)
- 100 ml Heavy Cream (minimum 36% fat)
- 30 grams Cold Unsalted Butter (cubed)
- 1 teaspoon Lemon Juice (to balance acidity)
Dill and Chive Oil
- 50 grams Fresh Dill (leaves only)
- 30 grams Fresh Chives (roughly chopped)
- 150 ml Grapeseed Oil (or any neutral oil)
Garnish & Texture
- 40 grams Hazelnuts (toasted and skins removed)
- 2 teaspoons Pickled Mustard Seeds (optional for pop of acidity)
- 1 handful Bronze Fennel or Dill Fronds (for delicate plating)
👨🍳 Instructions
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1
Prepare the herb oil by blanching the dill and chives in boiling water for 15 seconds, then immediately shocking them in an ice bath to preserve the vivid green color.
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2
Squeeze every drop of water out of the blanched herbs using a clean kitchen towel. Place the herbs in a high-speed blender with the grapeseed oil and blend on high for 2 minutes until the container feels warm.
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3
Strain the herb oil through a coffee filter or a fine-mesh sieve lined with muslin. Set aside to drip naturally; do not press the solids to ensure the oil remains crystal clear.
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4
Prepare the leeks by trimming the very top of the dark green leaves and the hairy roots, but keep the base intact so the leek stays together. Wash thoroughly under cold water.
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5
Heat a cast-iron skillet over high heat or prepare a charcoal grill. Place the whole leeks directly onto the heat source without any oil.
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6
Char the leeks for 12-15 minutes, turning occasionally, until the outer skins are completely blackened and carbonized, and the centers feel soft when pierced with a cake tester.
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7
Remove the leeks from the heat and place them in a bowl. Cover tightly with plastic wrap for 10 minutes; the steam trapped inside will finish cooking the hearts and make the charred skins easy to remove.
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8
While the leeks rest, prepare the whey sauce. In a small saucepan, reduce the fresh whey by half over medium heat until it becomes slightly syrupy.
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9
Stir in the heavy cream and bring to a gentle simmer. Reduce for another 3-4 minutes until the sauce coats the back of a spoon.
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10
Remove the sauce from the heat and whisk in the cold cubed butter one piece at a time to create a glossy emulsion. Season with salt and a touch of lemon juice.
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11
Gently peel away the blackened outer 2-3 layers of the leeks to reveal the pale green, steaming hearts. Brush the hearts with melted butter and sprinkle with sea salt.
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12
Slice each leek into 3-inch cylinders or leave them whole for a more rustic presentation.
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13
To plate, pour a generous pool of the warm whey sauce into the center of a shallow bowl. Place the leek in the center.
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14
Carefully dot the herb oil into the whey sauce so it forms distinct green pearls. Top the leek with crushed hazelnuts and pickled mustard seeds.
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15
Finish with a few delicate sprigs of bronze fennel or dill and serve immediately while the contrast between the warm leek and the creamy sauce is at its peak.
💡 Chef's Tips
Don't be afraid of the char; the outer layers should be completely black to infuse the heart with a smoky aroma. If you don't have fresh whey, you can substitute with a mixture of buttermilk and a splash of white wine, though the flavor will be less complex. Ensure the butter for the sauce is ice-cold when whisking it in; this prevents the emulsion from breaking. Use a high-quality neutral oil for the herb oil; extra virgin olive oil can become bitter when blended at high speeds.
🍽️ Serving Suggestions
Pair with a crisp, mineral-forward Austrian Riesling or a glass of dry apple cider. Serve alongside a slice of toasted sourdough bread to soak up the extra whey sauce. This dish works beautifully as a starter for a multi-course tasting menu. For a non-alcoholic pairing, try a chilled sparkling kombucha with ginger notes.