Leek Mousse Recipes

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SOLE MOUSSE IN LEEKS



Sole Mousse in Leeks image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, main course

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 1/4 pounds skinless, boneless sole fillets
3 or 4 very large leeks
Salt, if desired
2 egg yolks
1 cup heavy cream
1/8 teaspoon freshly grated nutmeg
4 drops Tabasco sauce
Freshly ground pepper
2 tablespoons butter
5 tablespoons fish broth (bottled clam broth diluted with a little water may be used as a substitute)
1 cup white butter sauce (see recipe)

Steps:

  • Preheat oven to 400 degrees.
  • Cut the sole into one-inch cubes and chill well.
  • You will need 12 large outer leaves of leeks, the larger the better. Remove the leaves from the leeks and rinse thoroughly. Drop the leaves into a kettle of boiling water and add salt to taste. Let simmer two minutes and drain. Run cold water over the leaves until well chilled. Drain. Pat dry on clean toweling.
  • Put the sole into the container of a food processor or blender. Start blending. Add the egg yolks while blending. Gradually add the cream, nutmeg, Tabasco sauce, salt and pepper to taste.
  • Open up the leek leaves and arrange them on a flat surface. Neatly trim off the top and bottom of each leek to make a rectangle about nine inches long.
  • Add a mound of the mousse mixture (about three tablespoons) near the base of each leek leaf. Roll up each to enclose the mousse neatly and compactly.
  • Butter a metal baking dish (a dish that measures about 14 inches by 8 inches) and arrange the rolls, seam side down, on the dish. Dot the rolls with any remaining butter. Pour the fish broth over all.
  • Cover closely with aluminum foil and bring to the boil on top of the stove. Place in the oven and bake 15 minutes.
  • Transfer the stuffed leeks to a serving dish. Spoon the butter sauce over and sprinkle with black pepper. Serve hot.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 53 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 32 grams, Sodium 604 milligrams, Sugar 4 grams, TransFat 1 gram

LEEK TOMATO DISH



Leek Tomato Dish image

Leeks are layered with tomato slices and mozzarella cheese, and topped with herbs and crushed crackers. This simple casserole is a great accompaniment to a summer meal!

Provided by sal

Categories     Side Dish     Casseroles

Time 50m

Yield 10

Number Of Ingredients 8

½ cup crushed buttery round crackers
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon dried sage
8 leeks, sliced
2 pounds tomatoes, sliced
½ cup shredded mozzarella cheese
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix crushed crackers, rosemary, thyme and sage.
  • Place leeks in the bottom of a large baking dish. Layer with tomatoes and mozzarella cheese. Top with the crushed cracker mixture, and drizzle with melted butter
  • Bake 30 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 173 calories, Carbohydrate 20.5 g, Cholesterol 15.8 mg, Fat 9 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 189.1 mg, Sugar 5.9 g

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