- 3 long white leeks into pieces of about 8 cm
- 6 fresh bay leaves
- 10 cloves garlic, halved
- olive oil
- 3 dl cream
- 2 dl white wine
- ½ cup sherry vinegar
- Freshly ground pepper
- sea salt
- 1 tbsp breadcrumbs
Wash the leek pieces and drain. Pour olive oil in a suitable pan with the garlic and bay leaves. Heat this slowly without coloring for about 10 minutes.
Place the leeks and cook another 10 minutes. Turn sides so once in a while.
Increase the heat and add the white wine. Let it cook for a few minutes and add the sherry vinegar. Season with salt and pepper. Reduce heat to low again with the lid on and let simmer 15 minutes, stirring gently every 5 minutes.
Pour the cream and simmer, bring to the boil. Let it boil gently for 10 minutes and remove from heat. Spoon the leeks in a baking dish and pour all the water with it. Sprinkle the breadcrumbs on top and place the dish in a preheated oven at 180 degrees. If the bread crumbs browned, the leek's ready.
The leek combines well with baked fish or roast veal.
Chef cook Paul Geelhoed