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Sous Vide Leeks with Pomegranate Port Reduction

Name: Sous Vide Leeks with Pomegranate Port Reduction
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 Stalks of Leeks; 0.25 Cup of Unsalted Butter; 1.5 Cups of Port or other Sweet Red Wine; 1 of Shallot, thinly sliced; 2 Cloves of Garlic, thinly sliced; 2 Sprigs of Rosemary; 1 of Bay leaf; 1 Tbsp of Agave Nectar; 0.25 Cup of Pomegranate Seeds; 1 Tbsp of Olive Oil; 0 of

Louiie Victa

August 10, 2020

A wonderful accompaniment to any main dish, these leeks are cooked Sous Vide in the Anova Precision Oven and then finished with high heat on the grill. Served with Rosemary Port reduction, and topped with fresh pomegranates and micro greens, this dish also makes an excellent vegetarian first course option.

Serves

Prep Time

00:15

Cook Time

01:00

Sous Vide Leeks with Pomegranate Port Reduction

Ingredients

4 Stalks

Leeks

¼ Cup

Unsalted Butter

1.5 Cups

Port or other Sweet Red Wine

Shallot, thinly sliced

2 Cloves

Garlic, thinly sliced

2 Sprigs

Rosemary

Bay leaf

1 Tbsp

Agave Nectar

¼ Cup

Pomegranate Seeds

1 Tbsp

Olive Oil

Steps

1. Preheat Oven

Rack

Preheat Oven to 183 F, 100% steam, Sous Vide mode.

Sous Vide Mode: On

Steam: 100%

Temp: 183°F

Heat: Rear

2. Wash, Trim, and Cut Leeks.

Trim green part of leeks as well as root. Make sure to peel layers that may seem too tough. Wash very well under running water. Cut Leeks into 1 1/2 inch even lengths. Arrange in a baking pan with a rack. Put a pat of butter on each piece.

3. Cook Leeks in Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 183°F

Heat: Rear

01:00 Timer

4. Prepare Port Reduction

In a heavy bottomed skillet over medium heat, heat olive oil to shimmering. Add shallot and sauté, stirring frequently so as not to burn. Add garlic slices and season with a pinch of salt and pepper. Add remaining ingredients and cook, stirring occasionally until reduced to 1/2 cup, about one hour. Strain while still hot through a fine meshed strainer. Return to skillet and swirl in a pat of butter for sheen. Reduction will thicken as it cools.

5. Preheat Grill or Cast Iron Grill Pan

Take Leeks out of Oven and set aside. Preheat grill / griddle to medium high heat. Drizzle leeks with olive oil and place on grill. Be careful not to move them around too much, as they might fall apart. Cook on each side for about 2-3 minutes or until grill marks appear.

6. Plating and Assembly

On a serving platter, take cooled Port Reduction and make small dots / random sauce pools with a small spoon. Place grilled leeks, marks side up on each sauce pool. Sprinkle Pomegranate seeds as well as micro greens on dish.