Leeks vinaigrette, cod and hazelnuts


Leeks are related to garlic and onions but with a much subtler, sweeter and sophisticated flavour leeks are an excellent source of vitamin K and C.

In this recipe, I revisited the french classic “poireaux vinaigrette” that is served as a first meal in Paris. The poached cod and roasted hazelnuts are bringing the leeks vinaigrette to the next level with a marriage of unique flavours.

Prep: 10 min  Cook: 30 min  Rest: 1 hour  Total: 1h 40min

Serves 2


  • 3 leeks

  • 1 filet cod

  • 30g blanched hazelnuts

  • 1 shallot

  • 2 sprigs of thyme

  • 1 bay leaf

  • ½ carrot

  • 1 tsp apple cider vinegar

  • 1 tsp Dijon mustard

  • 4 tbsp extra virgin olive oil

  • Sea salt and pepper



Step 1 - Prepare and cook the leeks: Trim the rootlets at the base and cut off the dark green tops. Remove the first outer leaf. Carefully rinse the leeks under cold water to remove the dirt that can get trapped inside as the leek grows. Tie the leeks into snug bundles with kitchen twine. Cook in lightly salted boiling water until tender for about 20 minutes then transfer to a plate, untie the string and let cool.


Step 2 - Poach the fish: Use the same water from the leeks and add in the carrot, sprigs of thyme, bay leaf, half shallot and the cod filet. Bring to the boil then simmer over low heat for 10 minutes. Transfer to a plate and let cool.

Step 3 - Roast the hazelnuts: Spread hazelnuts on a baking sheet and bake at 180 degree C for 10 minutes. Take care not to over roast as nuts can scorch quickly. Set aside.


Step 4 - Make the french vinaigrette: Finely chop half shallot. In a small bowl, whisk together the shallot, vinegar and mustard. Add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with sea salt and freshly ground black pepper.

Camille’s tips:

  • BUYING: Go for small or medium size leeks, leaf tops should be fresh and green, the root end should be unblemished and yield very slightly to pressure.

  • STORING: Raw leeks will keep in the fridge for a week at least.

  • DO AHEAD: The leeks, fish and vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

  • NUTRITION: Leeks are an excellent source of vitamin K and C as well as iron and fibre. Providing many of the health-giving benefits associated with garlic and onions, such as promoting the functioning of the blood and the heart.

Camille AubertComment