Mushroom Pancake with Deep Fried Leeks
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Yield: 4 servings Ready in 1 hours
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|2 Whole Eggs; (beaten)|
|30 gWhite Button Mushrooms|
|50 mlMushroom Sauce;|
|1 Dsp Poppy Seeds|
|250 mlVegetable Oil;|
|100 mlHeavy Cream|
|1 Leek; (finely shredded)|
|2 tbPlain Flour; (seasoned)|
|250 gAssorted Mushrooms|
|1 smGlass of Sherry|
Mushroom Pancake with Deep Fried Leeks Preparation
1. Prepare sauce by slicing the button mushrooms and drying in the oven on a baking tray for 7 minutes. 2. Reduce double cream and sherry together. Deglaze the mushrooms with a little white wine and add to cream mixture. Keep on stove on simmer. Season. 3. Prepare pancakes by blending ingredients together and heating a small frying pan to smoking point. Pour butter in pan and cool 4 pancakes. 4. Fry the 225g of assorted mushrooms in a hot frying pan. Season and reserve. 5. Add a little of the sauce (as described in point 2.) to the cooked mushrooms. Season and add the egg. 6. Put the pancake inside a small ramekin or dariole mould and fill with mushroom mix. 7. Put darioles (or ramekins) in a bain marie into the oven (or on top of the stove) and cook for 10 minutes to allow egg to set mixture. 8. Turn out pancakes and serve with a little of the reserved sauce. Deep Fried Leeks 9. Cut the leeks into 3 inch pieces and cut in half lengthways. 10. Shred this half with a sharp knife and toss in a little seasoned flour. 11. Fry for 1 minute in hot vegetable oil (in a saucepan) heated to 160?c / 170?c. 12. Remove and drain on tissue and season. 13. Serve as garnish with pancakes. NOTES : Chef:Steven Saunders
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