Crisp Potato Pavé with Charred Leek Purée, Beluga Lentils and Chive Oil

01

Ingredients

• 1.1 kg (2.4 lb) Yukon Gold potatoes, peeled
• 2 tablespoons extra-virgin olive oil, plus 1 tablespoon for crisping
• 1 1/2 teaspoons fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 medium leeks, white and pale-green parts only, halved lengthwise and rinsed well
• 1 tablespoon olive oil
• 1 garlic clove, thinly sliced
• 1/2 cup (120 ml) low-sodium vegetable stock
• 1/3 cup (80 ml) unsweetened vegan oat cream
• 1 teaspoon fresh lemon juice
• 3/4 cup (150 g) dry black beluga lentils, rinsed
• 2 cups (475 ml) water
• 1 bay leaf
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 tablespoon extra-virgin olive oil
• 1 large shallot, separated into petals
• 1/3 cup (80 ml) apple cider vinegar
• 1/3 cup (80 ml) water
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine sea salt
• 1/2 cup packed fresh chives, plus a few finely sliced chives for garnish
• 1/3 cup (80 ml) grapeseed oil

02

Prepare the dish

1. Heat the oven to 190°C (375°F). Line a 23-by-13 cm (9-by-5 inch) loaf pan with parchment, leaving an overhang on two sides.
2. Slice the potatoes into 2 mm sheets with a mandoline. Toss them with 2 tablespoons olive oil, 1 teaspoon salt and the black pepper. Layer the slices tightly in the pan, pressing every few layers so the pavé stays compact.
3. Cover the potatoes with parchment and foil. Bake for 55 to 65 minutes, until a knife passes through the centre without resistance. Set a second loaf pan or a foil-wrapped weight on top, cool for 20 minutes, then refrigerate under the weight for at least 2 hours or overnight.
4. Combine the shallot petals, apple cider vinegar, water, sugar and 1/4 teaspoon salt in a small saucepan. Bring just to a simmer, remove from the heat and let cool in the liquid.
5. Put the lentils, 2 cups water and bay leaf in a saucepan. Simmer gently for 22 to 28 minutes until tender but intact. Drain, discard the bay leaf, and fold in the Dijon, 1 teaspoon apple cider vinegar, 1 tablespoon olive oil and the remaining 1/4 teaspoon salt. Keep warm.
6. Heat a skillet over medium-high heat. Brush the cut sides of the leeks with 1 tablespoon olive oil and cook cut-side down for 5 to 7 minutes until deeply charred. Lower the heat, add the garlic and vegetable stock, cover, and cook for 12 to 15 minutes until very soft.
7. Blend the leeks, garlic, remaining pan liquid, oat cream and lemon juice until completely smooth. Pass through a fine sieve if desired, then keep warm over very low heat.
8. Blanch the chives in boiling water for 10 seconds, chill in ice water and squeeze dry. Blend with the grapeseed oil for 2 minutes, then strain through a fine sieve without pressing.
9. Lift the chilled pavé from the pan and trim the edges. Cut into 12 neat rectangles. Heat the remaining 1 tablespoon olive oil in a non-stick skillet and crisp the rectangles on their two broad sides for 3 to 4 minutes per side until deep golden and hot through.