Mushroom Pancake with Deep Fried Leeks

Ready in 1 hour

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Ingredients

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2 Whole Eggs; (beaten)
SAUCE
30 g White Button Mushrooms
Seasoning
PANCAKES
1 pn Salt
50 ml Mushroom Sauce;
1 Dsp Poppy Seeds
250 ml Vegetable Oil;
2 Eggs
250 ml milk
100 ml Heavy Cream
125 g Flour
GARNISH
1 Leek; (finely shredded)
Seasoning
2 tb Plain Flour; (seasoned)
250 g Assorted Mushrooms
1 sm Glass of Sherry

Original recipe makes 4 servings

Servings  

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

Calories Per Serving: 375 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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