Culinary Arts

Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette

Gordon Ramsay

Lesson time 19:35 min

Make Gordon’s dish of grilled baby leeks, then poached in a miso broth full of umami flavor. Finish the dish by making a luscious, sauce-like caviar vinaigrette or simply omit the caviar to make this appetizer vegetarian.

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Gordon Ramsay
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Students give MasterClass an average rating of 4.7 out of 5 stars.

Entertaining as always, and now I cook things a little differently. Exceptional teacher.

I didn't know much about Gordon Ramsey before taking his classes. He's amazing and provided way more tips and techniques than I ever imagined. His dishes are stunning and the few I've made thus far are out of this world delicious! I've loved this class and will always refer back to the workbooks for the recipes and tips! Thank you!

I have learned a lot from this but there is also one thing you should know my family cooks also so I had to learn more and enjoy but I wish that I can be a really good chef just like Gordan.

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Comments

Kristine K.

Wow a work of art. I would skip the caviar and make it a vegan dish. This is absolutely amazing!

Michael O.

I would never have guessed... will try this with asparagus. Thank you chef.

Susan

This looks amazing ... another dish where I can use my fresh cilantro. Will have to cook up some of that miso broth and keep it handy in the fridge for all my other sturdy green veggies (asparagus, Brussels sprouts). I think I can veganize the dish by replacing the hard-boiled egg with some vegan cheese crumbles, and there's something called Caviart that's made from seaweed and has a similar taste and texture. Will give it a shot!

Ramona W.

Tonight I made the additional recipe at the end of the lesson...Cod and Baby Bok Choy...the flavor was delicious and the Cod was so flakey. The Miso marinade added a sweetness and the crunch of the Bon Choy was a match made in heaven. I served with Steamed White Rice and it soaked up the juices from the foil packet that I steamed the Cod in.

Ramona W.

I love adventures, and David will help me search for ingredients all over Texas, sometimes I can find on Amazon, but not with fresh vegetables. I put out the word to all of my foodie friends on FaceBook, Chef friends, and Farmer's Market friends, but could not find Baby Leeks. I even ordered baby Lancelot Leeks from a company and have them planted in my garden. We decided to make one more round to see if we could find the Baby Leeks. I read that they might be found in Asian Markets, so there is where we started. We went to the 2 main Asian Markets that we knew about and called another one...discouraged, I figured I'd just have to wait the 45 - 60 days for my leeks to grow. We were mapping our route to our next destination and had to make a u-turn...instead we made a right hand turn and rerouted....as luck would have it, we drove right up to a Korean Market! Seoul Korean Market...what the heck, why not stop and take a look. It was a larger market and so clean. And luck was with me because right in the produce were Baby Leeks!!! We laughed and grabbed them all. Had lunch in the little cafe and there you have it....we found Baby Leeks. The recipe turned out so delicious that I can't wait to have my leeks in our garden grow so we can enjoy again. We love the mild leek flavor between a shallot, onion and a hint of garlic. Roasted just enhances the flavors. Poached in the Miso Broth was heaven and when you think it can't get any tastier, you add the Caviar Vinaigrette, the mild hint of lemon, the miso broth, and the texture from the hard boiled grated egg added with just a touch of Caviar....wow! Delicious!

Stephen K.

Gordie goes for Baroque. PS. Baby leeks aren't all over my neighborhood, and I don't have black plates. Can I substitute Thom Keller's asparagus without the miso, egg, and caviar? Will I lose Ramsay "Wow" points?

Vic S.

Did you notice he is using a henckel knife. I was always wondering...I had to pause it to see it.

Christine A.

I have never had baby leeks, looks yummy. No caviar for me. Be willing to try miss too.

Todd G.

All that ,then I will be placing my Beef Tenderloin on top of that with the glaze on the steak too!

Angela W.

Wow, I love Leeks and have never cooked with Miso paste before, so I am excited to try this dish. I have made creamed leeks many times and they always go down really well with 'non-leek' eaters! I don't think I will be splurging on the caviar though. This to me will make a delicious side vegetable to a meal as opposed to an appetiser.