Leeks With Egg And Lemon Sauce Recipes

THE TRADITIONAL EGG-LEMON SAUCE (GREEK AVGOLEMONO) RECIPE

Steps:

• To prepare the classic Avgolemono recipe, start by cracking the eggs into a bowl and whisk well.
• Gradually add the lemon juice and whisk again to combine.
• Add a little of the warm stock or soup and whisk quickly, add more and whisk again. The reason for slowly adding the broth is to gradually warm up the eggs so you don't end up with an omelette instead of a sauce!
• Pour gradually the egg mixture back into the pot, whilst constantly stirring and bring just below boiling point. Remove the pan from the stove and serve.

LEEKS IN MUSTARD SAUCE

Steps:

• Cut leeks into 1-1/2-in. slices, then julienne. In a large cast-iron or other heavy skillet, saute leeks, onions and garlic in oil until tender. , Meanwhile, in a small heavy saucepan, whisk the egg yolks, water and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles around the edges and reaches 160°, about 20 minutes. Add butter, 1 tablespoon at a time, whisking after each addition until melted. Remove from the heat; stir in mustard and pepper. , Transfer leek mixture to a serving bowl; top with mustard sauce.

AVGOLEMENO (CHICKEN SOUP WITH EGG-LEMON SAUCE)

Steps:

• In a 6 to 8-quart stockpot, combine the chicken, water, and 2 tablespoons salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add the leek, carrot, and bay leaves and continue to simmer with the chicken until the chicken is thoroughly cooked, about 45 minutes to 1 hour.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
• Remove chicken from the broth, and allow meat to cool. Strain the broth and skim the fat. (Place the broth in the refrigerator to make it easier to skim.)
• When the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into large cubes; refrigerate until ready to use.
• Return the broth to high heat, add the rice and onion and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Add the chicken and reduce the broth to a low simmer.
• In a medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture. Pour the egg mixture back into the pot with the remaining 1 tablespoon of salt. Stir well to blend. Divide among bowls and serve immediately.

LEEKS WITH EGG AND LEMON SAUCE

Steps:

• Wash the leeks in running water, making sure you remove any dirt trapped between the leaves. Trim the root ends and the tough tops of the green leaves.
• Boil the leeks in salted water until tender, then drain, reserving 1 cup of the cooking water. Pour this cooking water back into the pan and bring to the boil.
• In a small bowl, beat the egg yolks and lemon juice with the sugar. Pour in a little of the hot cooking water and beat well, then pour the egg and lemon mixture into the pan, beating vigorously, for seconds only until the sauce thickens slightly. Be careful not to let it boil or it will curdle. Add a little salt, if necessary, to taste.
• Serve the leeks hot or cold with the sauce poured over.

CHICKEN SOUP WITH LEEKS AND LEMON

Steps:

• Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.
• Beat together the eggs and lemon juice until frothy in a medium bowl.
• Just before serving, making sure that the broth isn't boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.

FILLET OF SOLE WITH LEEK SAUCE

Steps:

• In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted. Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender. Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds. Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake. While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil. Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half. Add the cream and boil the mixture, stirring, until the sauce is thickened slightly. Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.

ALMOND-CRUSTED SALMON WITH LEEK AND LEMON CREAM

Steps:

• Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)
• Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.
• Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.
• Reheat sauce, stirring over medium heat. Spoon around salmon and serve.

LEEKS & PEAS IN LEMON BUTTER

Steps:

• Boil the leeks in salted water for 6 mins until tender, but still holding their shape. Drain, leaving a little water in the pan, then return the leeks to the pan. Place over a low heat and stir in the peas and butter, cooking until the butter has melted and the peas are hot. Add the lemon juice, season with salt and pepper and serve straight away.

CHILLI & GARLIC LEEKS WITH EGGS ON TOAST

Steps:

• Heat 1 tbsp oil in a frying pan, add the leeks, garlic, chilli and a good pinch of seasoning and cook until the leeks have softened, about 6-8 mins.
• Once the leeks are nearly done, push them to the side of the pan and fry the eggs in the remaining oil. Cooking over a medium heat to begin with ensures cooked whites and runny-yolk satisfaction.
• Toast the bread, then spread each slice with some Greek yogurt, top each with the leeks and squeeze over the lemon. Top with a fried egg, a scattering of sea salt and a few more chilli flakes to serve.