Recipe: Roasted Leek Rounds

1 On your cutting board, cut into 4cm long rounds, cut straight by removing the root end, then wash them well and dry them on absorbent paper.

2 In a fairly wide saucepan, melt your butter then add your rounds, laid out, salt and pepper them and add a pinch of nutmeg, cook on low heat so they cook slowly, and from time to time turn them until you can insert a knife blade (about 20 minutes).

3 Then carefully remove your leeks and drain them by pressing a little and collecting the released juice and keep them warm (80° oven).

4 In your saucepan there will remain the cooking juice of the leeks, add the released juice, 10cl (0.4 cup) of liquid cream, and the 4 sugar pieces, pepper then reduce until thickened and a color reaching that of coffee with milk, then remove from heat then add to your sauce, your grains of fleur de sel, the remaining 5cl (1.7 fl oz) of cream and the tablespoon of strong mustard.

5 On nice plates install small tall circles and arrange your rounds tightly packed, then unmold by placing a ribbon of sauce around it.
This garnish is just a starting idea that you can also prepare in advance.
But then imagine: With a slice of pan-seared wild salmon placed on top, or roasted scallops, but also beautiful slices of veal sweetbread meunière or roasted duck breast cut into strips, a beautiful slice of pan-seared foie gras, in short all products supporting the sweet and salty alliance.