Sous-vide leeks with romesco sauce

  • 500 g of medium-sized leeks (2-3 cm thick)
  • 2 ripe tomatoes
  • 5 cloves of garlic
  • 10 hazelnuts or almonds
  • 25 ml of sherry vinegar
  • 125 ml of oil

To prepare these leeks with romesco sauce, start by cleaning the leeks and removing the outer layer, preserving the white part of the vegetable. Before placing them in a vacuum bag, vacuum package with some water and salt to remove the air from inside the product.

Once the air has been removed, place the vegetables in a vacuum bag with salt and a dash of olive oil, and cook in the SmartVide sous-vide cooker at 85ºC for one and a half hours.

While the leeks are cooking, make the romesco sauce by roasting the tomatoes and garlic in the oven until toasted.

Once toasted, place them in a blender jar with the vinegar, the hazelnuts and the oil and blend with the XM-12 blender until the mixture is creamy.

When the leeks are ready, brown slightly under the grill or with a blowtorch and cut diagonally. To serve, place the romesco sauce on the plate and place the leeks on top vertically.

Sous-vide leeks with romesco sauce

In this recipe, the sous-vide technique helps to concentrate and enhance the flavours and aromas of the product. It also ensures optimal and even cooking, leading to the pasteurisation of the product.

Notes from the chef