- 1 large leek, well rinsed and trimmed
- 2 cups strained shrimp or fish stock
- 1/2 cup dry white wine
- Peel from 1/2 lemon, coarsely chopped
- 2 bay leaves
- 1/8 teaspoon freshly ground black pepper
- Trim the leeks, discarding the green tops. Cut into thin strips and place in a bowl of ice water. Soak for 5 minutes to remove any grit, then drain. Place in a clean bowl of ice water and soak again for 5 minutes. Drain well.
- Combine the stock, wine, lemon peel, bay leaves, and pepper in a medium saucepan. Bring to a boil. Reduce the heat to medium-low. Add the leeks and simmer until tender, about 10 minutes. Remove from the heat and let the leeks sit in the poaching liquid for 10 to 15 minutes.
- Drain in a fine mesh strainer. Discard the bay leaves and reserve the poaching liquid, as desired, for another use. Set aside the leeks until ready to serve.
Grilled Gulf Pompano With Shrimp Lemon Butter Sauce And Lemon Braised Leeks
Beer Braised Rabbit With Leek Rosti
Baked Oysters with Braised Leeks and Tasso Hollandaise
Baked Oysters With Braised Leeks And Tasso Hollandaise
Emeril's Fried Seafood Platter
Kicked Up Tartar Sauce
Espresso Creme Anglaise
Cane Syrup Pecan Bread Pudding with Espresso Creme Anglaise