Recipe information
Yield
8 Servings
Ingredients
1
shallot, minced
2
tablespoons fresh lemon juice
1
tablespoon Champagne vinegar or white wine vinegar
1
teaspoon Dijon mustard
1
/2 cup olive oil
8
whole small (1 inch in diameter) leeks
1
Gala apple, cored, cut into 1/4-inch cubes
8
ounces smoked whitefish, carefully boned, coarsely flaked
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Preparation
Step 1
Whisk shallot, lemon juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Step 2
Trim root end of leeks, leaving core intact. Remove any tough outer leaves. Cut each leek in half lengthwise. Bring large pot of salted water to boil. Add leeks; reduce heat to low and simmer until leeks are soft, about 12 minutes. Drain. Arrange leeks on platter. Spoon 1/2 cup vinaigrette over; let stand until leeks cool, about 1 hour. Add apple to remaining vinaigrette. Divide leeks among 8 plates. Spoon fish over leeks. Top fish with apple mixture and serve.