Jellied leek on yogurt sauce

Starter - Germany

You'll need:

leeks cut lengthways, washed and drip-dried
1 leek, cut lengthways into strips, washed and drip-dried
½ L white wine
5 leaves gelatine, soaked in cold water
Salt and pepper
250 g plain yogurt
Frying oil

Our tip

Vegetable or chicken stock can be used instead of white wine.


  • Step 1

    Heat the white wine, season with salt and pepper, add the leek and cook at low heat for 4-5 minutes. Squeeze out the gelatine, add to the mass and mix well.

  • Step 2

    Place in a terrine or portion into forms (both lined with foil for easier removal) and place in the fridge until well chilled.

  • Step 3

    Season the yogurt with salt and pepper.

  • Step 4

    Dry the strips of leek well and deep-fry.

  • Step 5

    When they are light brown, remove them and allow them to drip before salting and serving.

  • Step 6

    Serve on the prepared jelly.