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Leek Royal and Onion Juice

In the world of haute cuisine, technique is as important as the ingredient, and royal is one of those preparations that perfectly embodies this balance. Similar to a savoury flan, royal is a versatile base that allows you to explore a myriad of flavours and textures while maintaining an elegant presentation and impeccable finish. Its silky texture and its ability to capture the pure flavour of the main ingredient make this technique a favorite among avant-garde chefs.

Leek Royal: umami of vegetables

Today, we have the privilege of presenting the second recipe in a series created by Chef Javier Sánchez, who is collaborating with us this year on a culinary journey aimed especially at the HORECA world. On this occasion, the chef surprises us with a Leek Royal accompanied by a delicate Onion Juice, a combination that celebrates the umami depth of vegetables treated with technical precision.

For this recipe, we used Gelcrem Caliente for the preparation of the royal, ensuring a firm but unctuous texture, ideal for maintaining the structure without losing softness. For its part, Gelcrem Frío allows us to work the onion juice without subjecting it to temperature, preserving the freshness and natural sweetness of the ingredient.

Leek Royal and Onion Juice

Ingredients

Leek Royal
- 500g -
  Leek
- 5g -
  Basil
- 3g -
  Pepper
- 750g -
  Water
- 100g -
  Margarine
- 50g -
  Extra virgin olive oil
- 5g - Flaxfiber
- 20g - Gelcream Hot
- 3g - Agar-Agar
Onion Juice
- 2000g -
  Onions
- 50g -
  Extra virgin olive oil
- 10g -
  Salt
- 250g -
  Red wine
- 30g -
  Sugar
- 1500g -
  Water
- 15g - Gelcrem Cold
Presentation
- qs -
  Pickled onions
- qs -
  Pickled Piparras
- qs - Edible flowers

Prepared by

Leek Royal
1. Cut and wash the leeks into not too large pieces.
2. Poach the leeks in a saucepan over low heat with the salt, pepper, margarine and EVOO.
3. Add the water and cook for 10 minutes.
4. Incorporate the Flaxfiber.
5. Grind and strain through a fine sieve until a fine cream is obtained.
6. Return the cream to a saucepan and add the Gelcream Hot and the Agar-agar.
7. Mix with a whisk and bring to a boil until it begins to thicken.
8. Arrange the cream in the final dish and keep refrigerated until serving.
Onion Juice
1. Peel and finely julienne the onions.
2. Poach the onion with the EVOO and salt in a casserole.
3. Once the onion is caramelized, add the red wine and sugar and evaporate the alcohol.
4. Add the water and cook for at least 2 hours over low heat.
5. Strain the resulting broth through a fine sieve and reduce to 300 g of onion juice.
6. Process with a hand mixer together with the Gelcream Cold.
7. Let stand for 30 minutes and process again to obtain the final texture.
To conclude:
1. Place a few spoonfuls of texturized onion juice over the leek royal.
2. Finish the dish with pickles and sprouts.