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INSTRUCTIONS
Preheat the oven to 375°F (190°C), or 350°F (175°C) with convection. Trim and halve the leeks lengthwise, keeping the root end intact. Rinse well to remove any grit.
Place the leeks cut-side up in the 1.6 L Fish Baker. Pour 3 tbsp (45 ml) water into the base of the baker, drizzle the leeks with olive oil, and season with salt and pepper. Cover with lid and bake for 18-20 minutes, or until tender.
In a 1.9 L Stainless Steel Saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, 4–5 minutes. Add the shallot rings and hazelnuts and cook for 30 seconds to 1 minute, just until the shallots begin to soften slightly. Remove from heat and stir in the lemon juice.
Spoon the warm brown butter sauce, shallots, and hazelnuts over the leeks. Serve directly in the Fish Baker.
Serve warm as a refined side dish or elegant first course. Perfect alongside roast chicken, trout, or lentils.
