Poached Leek, Dukkah nuts and sea fennel tempura


To make 4 portions

  • 1 punnet Atsina Cress                                         
  • 2 stem Zallotti Blossom                       
  • 40gr Sea Fennel                                     
  • 16 pieces Anis Blossoms                                     
  • 4 each small leeks                                 
  • 1 lit vegetable stock                             
  • 20gr melted unsalted butter                            
  • 1 each boiled soft egg                                         
  • 80gr tempura batter                                            
  • 50gr dukkah roasted nuts                  
  • 8 tsp hazelnut oil                                   
  • 15g Zallotti flavoured vinegar           
  • 1 g ultraWhip                                          
  • 1 pinch salt                                               
  • 1 pinch white ground pepper


  • Clean, cut to size and cook the leeks in a good vegetable stock.
  • Cut the egg into 4 quarters , dip the Sea Fennel in the tempura batter and fry at 180°C.
  • Brush the white part of the leek with the melted butter and roll into the roasted Dukkah nuts.
  • Using the ultrawhip, whip together in a bowl the Zallotti flavoured vinegar, 4 tsp of hazelnut oil and the seasoning.
  • Dress the plate with the Zallotti foam, leeks, egg, sea fennel tempura, the freshly cut Atsina Cress, 4 anis blossom per plate and a drizzle of hazelnut oil.

Recipe: Franck Pontais

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