- 8
Ingredients
- 9 large leeks, base trimmed and washed
- 1 fresh bay leaf
- 1 thyme sprig
- 1 garlic clove, crushed
- To serve: frisée, walnut and Roquefort salad
- Roquefort sauce
- 10 gm butter
- 400 gm golden shallots, finely sliced
- 50 ml white wine
- 400 ml thickened cream
- 100 gm Roquefort, coarsely crumbled
Preparation
Step 1
Trim leeks to fit an 8cm-deep, 11cm x 28cm terrine mould, combine in a large saucepan with herbs and garlic. Cover with cold water, bring to the boil over medium heat, then simmer over low heat until tender (15-20 minutes). Drain leeks and, while still warm, layer in terrine to fit snugly. Cover with baking paper, weight with food cans, refrigerate until firm and set (6 hours-overnight).
2 For Roquefort sauce, melt butter in a saucepan over low heat, add shallot, stir occasionally until soft (10-12 minutes). Deglaze with wine, reduce by half (1-2 minutes). Add cream, then Roquefort, stirring until melted (2-3 minutes). Season to taste, keep warm.
3 Preheat a grill on high heat. Carefully unmould terrine, cut into eight thick slices. Place each slice in an individual 150ml-capacity gratin dish, spoon over sauce and grill until golden (3-5 minutes). Serve immediately with frisée, walnut and Roquefort salad.