Walnut stuffed leeks on Chanterelle bottom

Ingredients for Walnut stuffed leeks on Chanterelle bottom

Instructions for Walnut stuffed leeks on Chanterelle bottom

To prepare the Walnut stuffed leeks on Chanterelle bottom recipe, please follow these instructions:

Leeks cut half through throughout their length. Only the harshest of green top removed. The pores be placed in boiling water and boil my 4-5. The two-three inner layer gently out of the pores is taken and stored. Walnuts and capers chopped and mixed with bread crumbs. Egg yolks and cream stirred in. Mix must be as thick father. Add a little salt and pepper.

Leek strips are cut into lengths of about 10 cm, and nut forcemeat is distributed in the pieces. The pores are closed a little together, and they are put in a forcemeat low ovenfast dish with a little water in the bottom. Placed foil over the dish, and the pores are put in a hot oven 200 degrees 35-40 minutes the last 5-10 min. Remove foil.

For the sauce chop about half of it set aside from the pores fine. The FRY in the oil for a few minutes If the mushrooms are large, cut the through. The FRY with a few min. Wine pour into the Pan and boil a little.

That season with salt and pepper. Just before serving, add the butter, and it melted. The sauce is distributed on four plates, pores are put on in a star pattern, and garnish with some fresh herb and large capers with stem.