Prepare the leeks by trimming the roots, removing most of the green part (reserve for soups or stock), and thoroughly rinse to remove any dirt between the layers. Thinly slice the cleaned leeks and shallots.
2
Crush the coriander seeds using a mortar and pestle to release their flavor.
3
In a sauté pan or high-sided skillet over medium heat, add half a tablespoon of olive oil and all the butter. Once the butter is foamy, add the shallots and cook for about 1 minute.
4
Add the sliced leeks in stages, stirring gently with the shallots to distribute evenly and prevent overcrowding in the pan.
5
Season with salt, black pepper, and crushed coriander seeds. Mix gently to distribute the seasonings evenly.
6
Pour in 200 ml of dry cider. Continue cooking over medium heat to allow the leeks to release their moisture and wilt, without browning.
7
Reduce heat to low and simmer for 15–20 minutes until the leeks are very tender. Check that the liquid has mostly evaporated; if not, continue cooking for another 5–7 minutes, stirring occasionally, until the mixture is nearly dry.
8
Once the leeks are fully cooked and the liquid has reduced, stir in 2–3 tablespoons of cream (more if desired). Continue to cook gently for 3–4 minutes, stirring until the cream is fully incorporated and the mixture has a silky consistency.
9
Turn off heat and adjust seasoning to taste. Serve the creamed leeks alongside pan-seared salmon or other fish as a side dish.
PrimedTableBETA
