Chefs' Recipes

Leek terrine gratin and Roquefort sauce

Australian Gourmet Traveller French recipe for leek terrine gratin and Roquefort sauce by Belle Epoque restaurant in Brisbane.
Leek terrine gratin and Roquefort sauce

Leek terrine gratin and Roquefort sauce

Amanda McLauchlan
8
20M
40M
1H

“The gratin de poireaux au Roquefort at Belle Epoque in Brisbane was absolutely divine and I was hoping the chef would pass on the recipe so I could make it while leeks are in season.”

Tina Norman, Brisbane, Qld

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

You’ll need to begin this recipe a day ahead.

Ingredients

Roquefort sauce

Method

Main

1.Trim leeks to fit an 8cm-deep, 11cm x 28cm terrine mould, combine in a large saucepan with herbs and garlic. Cover with cold water, bring to the boil over medium heat, then simmer over low heat until tender (15-20 minutes). Drain leeks and, while still warm, layer in terrine to fit snugly. Cover with baking paper, weight with food cans, refrigerate until firm and set (6 hours-overnight).
2.For Roquefort sauce, melt butter in a saucepan over low heat, add shallot, stir occasionally until soft (10-12 minutes). Deglaze with wine, reduce by half (1-2 minutes). Add cream, then Roquefort, stirring until melted (2-3 minutes). Season to taste, keep warm.
3.Preheat a grill on high heat. Carefully unmould terrine, cut into eight thick slices. Place each slice in an individual 150ml-capacity gratin dish, spoon over sauce and grill until golden (3-5 minutes). Serve immediately with frisée, walnut and Roquefort salad.

This recipe is from the July 2009 issue of .

Notes

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