Jellied leek on yogurt sauce
Starter - Germany
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 |
Our tip
Vegetable or chicken stock can be used instead of white wine.
Preparation
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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.
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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.
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Step 3
Season the yogurt with salt and pepper.
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Step 4
Dry the strips of leek well and deep-fry.
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Step 5
When they are light brown, remove them and allow them to drip before salting and serving.
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Step 6
Serve on the prepared jelly.
Starters
