Poached leeks

1. Peel the garlic, toss them in 1 tbsp olive oil, and wrap them in aluminum foil. Bake them in the oven at 180ºC for about 20 minutes, until they are completely golden and soft. Then let them cool slightly in the foil. 2. Cut the top and bottom of the leeks so they are 8-10 cm long. Bring a pot of water with plenty of salt to a boil. Peel off the outer layer of the leeks and poach them for about 4 minutes. When the leeks are done, transfer them to cold water. 3. Press the roasted garlic with a garlic press, and mix with mayonnaise. Season the mayonnaise with salt, pepper, and fresh lemon juice. 4. Slice the bread into very thin slices, then cut them into smaller pieces to get some small flakes of bread. Melt 2 tbsp of butter in a pan over medium heat, fry the flakes until golden for about 7-8 minutes, and season with salt and pepper. Place the bread on paper towels until serving. 5. Dry the leeks with some paper towels. Heat a pan with 2 tbsp butter and 1 tbsp oil over medium heat. Once the butter has melted, fry the leeks until golden all the way around for about 5-6 minutes. Season them thoroughly with salt and pepper. 6. Remove the leeks from the pan and let them cool slightly. Cut the leeks into slices about 1 cm thick, and arrange them randomly on a plate. Serve the mayonnaise next to and on top of the leek pieces. 7. Distribute the bread around the plate and garnish with a bit of fresh dill and cress. Finally, drizzle 1 tbsp olive oil over the dish and serve.