Jellied leek on yogurt sauce

You'll need:

1½	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

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.