Mushroom Pancake With Deep Fried Leeks

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains, Vegetables		Starter	4	Servings

INGREDIENTS

250	g	Assorted Mushrooms
50		Mushroom Sauce
		approximately
2		Whole Eggs, beaten
		Seasoning
30	g	White Button Mushrooms
100		Double Cream
1		Glass of Sherry
2		Eggs
250		Milk
125	g	Flour
1		Dsp Poppy Seeds
1	pn	Salt
1		Leek, finely shredded
2	T	Plain Flour, seasoned
250		Vegetable Oil

INSTRUCTIONS

Prepare sauce by slicing the button mushrooms and drying in the oven
on a baking tray for 7 minutes. 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. Prepare pancakes by
blending ingredients together and heating a small frying pan to
smoking point. Pour butter in pan and cool 4 pancakes. Fry the 225g  of
assorted mushrooms in a hot frying pan. Season and reserve. Add a
little of the sauce (as described in point 2.) to the cooked
mushrooms. Season and add the egg. Put the pancake inside a small
ramekin or dariole mould and fill with mushroom mix. 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. 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  160Â°c
/ 170Â°c.  12. Remove and drain on tissue and season.  13. Serve as
garnish with pancakes.  Converted by MC_Buster.  NOTES : Chef:Steven
Saunders  Converted by MM_Buster v2.0l.

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