Baby Leeks With Tomato Confit

Course : Seafoods
Serves: 4
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-----leek molds-----
72 small baby leeks
-----tomato gelatin-----
1 package unflavored gelatin
3/4 cup cold water
16 medium cherry tomatoes -- halved
-----tomato confit-----
1 cup chopped onion
2 tablespoons olive oil
32 medium cherry tomatoes -- quartered
2 tablespoons fresh basil -- chopped or
1 teaspoon dried basil
2 tablespoons fresh thyme -- chopped or
1 teaspoon dried thyme
1 teaspoon white wine vinegar
1 teaspoon salt and pepper
-----herbed cream filling-----
1/4 cup sour cream
1 tablespoon fresh chives -- chopped
1 teaspoon salt and pepper
20 large prawns -- cooked, shelled and deveined deep-fried thin strips of
1 medium carrot
1 medium zucchini
1 medium leek
1 medium eggplant for garnish

Preparation / Directions:

Leek Molds: Lightly oil 4 individual 1 cup soufflé dishes, about 4" in diameter and 2" deep. Line with clear plastic wrap, smoothing out wrinkles as much as possible and leaving ends extended over tops of dishes. Trim off leek tops so leeks are about 5" long. Blanch leeks in large pot of boiling water 2 to 3 minutes until leeks are tender but still retain their shape. Plunge into ice water. Cut bottom portions of leeks in lengths the same height as the soufflé dishes, about 2". Stand leek pieces on end around inside edge of each soufflé forming a leek "shell," with white portions of leeks toward bottom of dish. Set aside. Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to soften. Puree 16 cherry tomatoes in food processor. Sieve to remove seeds and skins. Add tomato puree to gelatin mixture. Stir over medium heat until gelatin dissolves and mixture almost boils. Reserve half the gelatin mixture at room temperature. Divide remaining gelatin mixture among the 4 soufflé dishes. Cover and refrigerate until set, about 1 hour. Tomato Confit: While molds are setting, in large skillet, sauté chopped onion in hot olive oil over medium high heat until soft. Add quartered cherry tomatoes. Cook, stirring constantly, until tomatoes are very soft and form a sauce like consistency. Remove from heat. Stir in basil, thyme, white vinegar, salt, and pepper to taste. Pour into bowl, and refrigerate to cool. Herbed Cream Filling: In small bowl, combine sour cream, chives, salt and pepper to taste. Assembly: Reserve half the tomato confit. Spoon remaining confit over set gelatin in soufflé dishes. Top with a spoonful of cream filling in center, then cover with remaining tomato confit. Carefully spoon a layer of the remaining gelatin mixture atop each soufflé. Cover and refrigerate 2 to 3 hours until set. To Serve: Gently loosen plastic wrap from sides of soufflé with a knife. Lift gelatin molds out of soufflés using extended ends of plastic wrap as "handles." Peel plastic wrap from sides. Lift molds off plastic wrap with a spatula and center each mold on a serving plate. Garnish each with 5 prawns and deep-fried vegetables, if desired. Source: Victoria Magazine, March 1994

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