Horseradish Creamed Leeks Recipes

Steps:

• 1. To prepare the fish: Halve the leeks lengthwise, then slice crosswise and transfer to a large bowl of water. Swish leeks to release any grit; lift from the water. Drain.
• 2. Melt butter in large skillet over medium-high heat. Add leeks and thyme, and cook, stirring, until wilted and liquid reduces, 6 minutes. Season with 1/2 teaspoon salt and pepper, to taste. Add cider, bring to a boil, and cook until almost dry, 4 minutes. Stir in heavy cream, boil until thick and it coats the leeks. Add brandy, cook down slightly. Remove from heat and stir in parsley.
• 3. Open fish and season well with salt and pepper. Spread leek mixture along flesh and close fish. Tie closed with kitchen twine (or cooked leek greens) at 4-inch intervals. Brush oil all over skin, season with salt and pepper.
• 4. Preheat the broiler to high (with convection broiler if you have it). Line a pan with foil and lightly brush with oil. Place the prepared pan in broiler and heat for 5-10 minutes.
• Carefully lay the fish on the preheated pan. Broil fish until an instant-read thermometer inserted into thickest part registers 130 to 135 degrees F, about 10 to 12 minutes. Remove from oven and rest fish for 5 to 10 minutes before serving.
• 5. Stir all sauce ingredients together. Transfer fish to a serving platter, remove strings. Serve with sauce on the side.

Steps:

• Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Steps:

• In a large bowl of cold water fan out the leaves of the leaks and rinse them well until there is no grit. In a large skillet heat the butter over moderate heat until the foam begins to subside, add the leeks, patted dry, and toss them to coat them with the butter. Add the broth and the cream, bring the liquid to a boil, and simmer the mixture, uncovered, stirring occasionally, for 25 to 35 minutes, or until the leeks are very tender. Transfer the leeks with a slotted spatula to a gratin dish. Stir the horseradish into the liquid remaining in the skillet and season the sauce with salt and pepper. Pour the sauce over the leeks, sprinkle it with Gruyère, and broil the leeks under a preheated broiler about 4 inches from the heat for 2 minutes, or until the cheese is golden.

Steps:

• In a large bowl of cold water fan out the leaves of the leaks and rinse them well until there is no grit.
• In a large skillet heat the butter over moderate heat until the foam begins to subside, add the leeks, patted dry, and toss them to coat them with the butter.
• Add the broth and the cream, bring the liquid to a boil, and simmer the mixture, uncovered, stirring occasionally, for 25 to 35 minutes, or until the leeks are very tender.
• Transfer the leeks with a slotted spatula to a gratin dish. Stir the horseradish into the liquid remaining in the skillet and season the sauce with salt and pepper.
• Pour the sauce over the leeks, sprinkle it with Gruyère, and broil the leeks under a preheated broiler about 4 inches from the heat for 2 minutes, or until the cheese is golden.

Steps:

• To make the horseradish cream:
• In a small bowl, stir together the crème fraîche, horseradish to taste, and a pinch of salt. Cover and refrigerate.
• To make the matzo brei
• Cut off the root ends of the young leeks and green garlic. Trim away the tough green leek tops and discard or save for making stock. Cut the leeks and garlic in half lengthwise, then chop crosswise into 1/4- to 1/2-inch (6- to 12-mm) pieces. You should have about 2 cups (180 g). If using large leeks and mature garlic, cut the white part of each leek into the same-size pieces and mince the garlic.
• In a 12-inch (30.5-cm) skillet, heat 1 tablespoon each of the butter and olive oil over medium heat. Add the leeks and garlic, season with salt and pepper, and reduce the heat to medium-low. Cook uncovered, stirring occasionally, until the colors brighten, about 3 minutes. Cover and continue to cook, stirring occasionally and reducing the heat as needed to prevent browning, until very tender, 7 to 8 minutes. Transfer the mixture to a bowl and set aside. Reserve the skillet.
• Break the matzo sheets into small pieces into a medium bowl and pour in water to cover. In another medium bowl, whisk together the eggs, 1/2 teaspoon salt, and a few grinds of pepper until the eggs are well blended. Drain the matzos (don't be too fussy; just tilt the bowl to pour off the excess water, using your hand to prevent them from tumbling out). Stir the egg and leek mixtures into the matzos.
• Reheat the skillet with the remaining 1 tablespoon each butter and oil over medium heat. The pan is hot enough when a bit of matzo mixture dropped into it sizzles on contact. Pour in the matzo brei batter and smooth the top and edges. Cook, reducing the heat to medium-low as needed to prevent scorching, until the underside is set and golden, about 5 minutes.
• Use the edge of a pancake turner or spatula to cut the matzo brei into 6 wedges. Flip each wedge, rotating the pan as you go so that the pieces fit back into the pan nicely. Continue to cook until the matzo brei is cooked through but not dry, about 3 minutes more. (If you must add more fat to the pan during cooking, tilt the pan, add the fat to the side of the pan still resting on the burner, and hold the pan at this angle for a moment to heat the fat. Then, use your spatula to lift the edge of the matzo brei and tilt the pan in the opposite direction to let the warmed fat run under the matzo brei before you set the pan back squarely on the burner to finish cooking.)
• To serve:
• Place a wedge of matzo brei on each plate. Drape each wedge with salmon, top with a spoonful or two of horseradish cream, and shower with dill. Use a five-hole zester to zest long strands of lemon peel over each serving and add a squeeze of lemon.

Steps:

• Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.