Leeks with Lemon Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Preparation steps
1.
Roast the almonds in a dry pan until golden brown, then remove and set aside. Rinse the leeks, quarter, and cut into 5 cm (approximately 2 inch) long strips. Blanch for 2 minutes in boiling salted water, remove, and drain.
2.
Bring the cream, 3 tablespoons of the blacnhing liquid, and the lemon juice to a boil. Reduce the heat, then simmer for 2-3 minutes. Season to taste with salt, pepper, 1 pinch of sugar, and nutmeg. Beat until frothy with an immersion blender.
3.
Arrange the leeks on a serving platter and top with the lemon foam. Garnish with mint, lemon zest, and the toasted almonds.
