charred leeks.

fermented goldenberries & aji verde.

Ingredients:

  • 3 leeks, cut 6” from the root end.

  • kosher salt.

  • 3 tbsp unsalted butter.

  • black pepper.

  • 2-3 sprigs lemon thyme/thyme/rosemary/sage.

  • straciatella.

  • bottarga/cured egg yolks/parmigiano.

  • olive oil.

  • pine nuts, toasted.

fermented goldenberry sauce.

  • 50g fermented golden berries or any fermented berry, or just use regular berries that aren’t fermented, chopped.

  • 1-2 tbsp fermented golden berry juice.

  • black pepper.

  • 3 tbsp olive oil.

  • dill, chopped.

  • parsley, chopped.

aji verde:

  • 1 jalapeno, deseeded.

  • 1 clove garlic.

  • 1 bunch cilantro.

  • 1 green onion.

  • 1 tsp huacatay paste.

  • 1 tbsp aji amarillo paste.

  • 1 lime, zest & juice.

  • 2 tbsp olive oil.

  • 1/4 cup queso fresco.

  • 1/4 cup cashews.

  • 1 tsp coriander seeds.

  • 1/4 cup mayonnaise, (or 1 egg yolk & 1 cup oil.)

  • kosher salt.

Equipment:

  • baking tray.

  • gas stove/grill.

  • aluminum foil.

  • microplane/rasp.

  • mortar & pestle/food processor.

Yield:

  • 1-2 servings.

Execution:

  1. char & cook the leeks.

  • Preheat a convection oven to 300°F

  • Over an open flame, whether that be a gas stove or grill, char the outer skins of the leek until the exterior is fully blackened.

  • Remove the leeks from the flame and set up a sheet of aluminum foil.

  • Place the leeks, butter, thyme and a generous pinch of salt on the aluminum foil and wrap tightly.

  • Place onto a baking tray and bake for 25-30 minutes.

  • Remove from the oven, allow to cool for 5 minutes.

  • Peel the charred outer layer of the leeks.

  • Cut off the root end and slice in half.

2. fermented goldenberry sauce.

  • In a mortar & pestle or food processor, add the fermented goldenberries, and grind until you form a paste.

  • Add the olive oil, black pepper & herbs, adjust consistency and taste with the goldenberry sauce.

3. aji verde.

  • Heat olive oil in a small saute pan over medium heat.

  • Add the cashews and toast until browned, add the coriander seeds and let toast as well, set aside.

  • Place the scallion and jalapeno over an open flame, using a blowtorch/grill/gas flame, cook the scallion until lightly charred and the jalapeno until fully blackened.

  • Once cooled, rub off the blackened part of the jalapeno and add everything except mayonnaise to a blender.

  • Once smooth, incorporate the the mayo and season to taste with lime juice and salt.

3. serve.

  • Reheat the leeks in a warm oven.

  • Apply a generous amount of aji verde on a serving plate, place the leeks on top and drizzle olive oil onto the leeks, place a few dollops of goat cheese a top the leeks, add a sprinkle of flake salt and a few grinds of black pepper, add pine nuts, spoon on the fermented goldenberry sauce and grate a generous amount of bottarga on top