Salad with leek and langoustineOnion Dishes On 4 persons

• 8 leeks of leeks
• 8 Langoustine
• 1 avocado
• 1 lemon
• 1 green apple
• 4 tbsp. l. olive oil
• 10 coriander grains
• 2 drops of Tabasco sauce
• 6 branches of onion
• 3 sprigs of dill

Mix the juice of 1 lemon, coriander seeds and pepper.Peel and cut the green part into 2 cm long pieces. Boil in boiling salted water for 3-4 minutes. Rinse. Peel the langoustines, place the tails on a plate and pour over the marinade. Put in a cool place for 20 minutes. Peel the avocado, cut into slices and pour over the lemon juice. Wash the apple, cut it in half, cut one half into thin slices, grate the other. Drizzle with lemon juice. In a bowl, mix 3 tbsp. olive oil, Tabasco sauce, green apple pulp, salt and pepper. Heat 1 tbsp. olive oil in a frying pan and fry the langoustines over high heat for 5 minutes. Divide the langoustines and leeks among plates, garnish with avocado and apple slices, pour over the sauce, sprinkle with chopped chives and dill. Serve immediately. Leeks with liquoriceRecipes For 4 persons

• 600 grams of leeks (white part)
• 60 g of butter
• stick of liquorice
• 0.5 lemon
• 100 g of butter
• 1 onion
• salt

Onion peel and grind. Stew in a small amount of water with butter. Beat with a mixer and salt to taste. Rinse leeks and clean. Cut the white part into 2 longitudinal parts. Melt butter in the saucepan, put the leek and simmer for 6 minutes over low heat. Pour a little water, a few drops of lemon juice and turn over the leeks to make them soaked with juice. Lacritsu grate and sprinkle the leeks. Immediately submit. Leek pieFor 4 persons

• 6 leeks of leeks
• 120 g of flour
• 100 g of butter
• 1.5 tbsp. l. curry
• 50 ml of sour cream
• 50 g of granulated sugar
• 1 tbsp. l. vinegar

Wash the leeks and cut into 2-length piecessee. Heat 0.5 l of water with butter and a pinch of salt in a saucepan. Bring to a boil and add flour. Knead the dough. Roll into a ball, wrap in a damp towel and refrigerate. Heat granulated sugar with 1 tbsp. water until caramelized. Pour in the vinegar. Whisk, remove from heat and add cream and 1 tbsp. curry, whisking constantly. Stir, pour into a non-stick pan. Preheat the oven to 180 ° C (thermostat 6). Place the leek pieces in the caramel sauce, pressing them tightly together. Salt and pepper. Roll out the dough into a 3 cm thick circle, prick with a fork. Place on the leek. Trim off any protruding edges. Bake for 45 min. Sprinkle with curry before serving. Leeks with Parma HamFor 6 people

• 10 leeks of leeks
• 10 slices of Parma ham
• 50 g Parmesan
• olive oil
• black pepper
• For sauce:
• 3 tbsp. l. olive oil
• 1 tbsp. l. vinegar
• 0.5 tsp. mustard
• 1 shallot
• 2 sprigs of parsley

Cut the leek on both sides, makelongitudinal incision in the green part. Rinse under running cold water. Boil for 10 minutes. Parmesan cut into petals. Each leek leek wrapped with a slice of Parma ham, grease with olive oil, sprinkle with parmesan and pepper. Prepare the sauce: chop parsley and shallots, salt, pepper, pour vinegar, add mustard and olive oil. Whisk with whisk. Gazpacho from onionFor 4 persons

• 5 leeks of leeks
• 200 g lettuce lettuce
• 0.5 cucumber
• 0.5 L of broth
• 1 tbsp. l. butter
• 2 tbsp. l. white wine
• vinegar
• 1 clove of garlic
• olive oil
• 0,5 French baguette

Wash and chop the leeks.Wash and chop the lettuce. Dice the cucumber flesh. Melt the butter in a saucepan, add the leek, lettuce, cucumber, wine and broth and simmer until the white part of the leek becomes translucent. Blend with a blender. Cut the French baguette into pieces, rub with garlic and fry in olive oil. Ladle the soup into bowls, drizzle with olive oil and wine vinegar. Grilled leeks with nutmegFor 4 persons

• 8 leeks
• 4 eggs
• 60 g of butter
• 1 lemon
• grated nutmeg
• salt

Clean leeks, wash and dry. Melt the butter in a saucepan. Boil the leeks on the grill, turning regularly and lubricating with melted butter. Boil the eggs in boiling salted water for 4 minutes, cool in a container of iced water and clean from the shell. For the remainder of the butter, pour the grated nutmeg (to taste), a few drops of lemon juice and mix. Leek leeks with the resulting sauce and eggs. Salt the dish to taste.

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