Originally Posted by mordecai
yes, thank you.
So, you'll need sheet gelatin for this. If you don't have it, you can probably use the powder, I just am not sure of the conversions. Foodguy, or someone else here, can probably help with that. The recipe is a little bit involved...Leek Gelee
1.5 sheets gelatin
1 dozen oysters
1 1/4 cup leek greens, thinly sliced and rinsed
1 1/4 cup leek whites, thinly sliced and rinsed
1 1/4 cup packed spinach leaves
2/3 cup of fish stock
1 teaspoon salt
Bloom the gelatin in ice water for 10 minutes then squeeze dry. Shuck the oysters, reserving the liquor. Strain the liquor through cheesecloth and refrigerate. Blanch the leek greens until tender, then shock. Repeat with the leek whites, and then the spinach. Drain. Transfer everything to a blender and combine with the fish stock, about 2/3 cup of ice water, and the reserved oyster liquor. Blend on high. Season with salt and strain. You should have about a cup of liquid. Warm 1/4 cup of the liquid in a saucepan and melt the gelatin into the liquid. Stir back into the remaining 3/4 cup of liquid. Keep at room temperature without allowing to set.Potato Cream
1 tablespoon butter
3/4 cup leek whites, thinly sliced
4 white peppercorns
1 bay leave
4 medium fingerling potatoes, peeled and sliced 1/8" thick.
1/3 cup white wine
1/2 cup half and half
1/8 cup canola oil
Sweat the leek whites in the butter until tender. Wrap the peppercorns and bay leave in a sachet and add to the pan with the potatoes and season with salt. Continue to sweat for 5 minutes. Add the wine and reduce by half. Cover with half and half and a cup of water and bring to a simmer. Reduce the heat to low and simmer for 25-30 minutes. Transfer to a blender and puree on high. Strain through a chinois and chill over ice. Once cold, transfer back to the blender and blend in the oil. Season with salt, strain and keep refrigerated.To Finish
Blanch some finely diced leek greens until tender and then chill in ice water and drain. Chill your bowls in the freezer. Place some of the oysters in the bowls and spoon some of the blanched leeks around. Pour some of the leek gelee into each bowl and allow it to set in the fridge for at least 2 hours. When ready to serve, pour the chilled potato cream over the leek gelee and garnish with a little olive oil, some piment, sliced chives, and a pinch of fleur de sel.