Poached leek with truffle vinaigrette

Name: poached leek with truffle vinaigrette
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 8 beautiful thin leeks; 1 chicken broth tablet; 3 tablespoons tomato cubes canned; 3 tablespoons olive oil mild bottle; 4 tablespoons olive oil with truffle; 3 tablespoons balsamic vinegar; tray cress; freshly ground pepper

A tasty recipe. The starter contains the following ingredients: poultry, nice thin cuts, chicken stock, tomato cubes (from canned), olive oil mild (bottle AH), olive oil with truffle, balsamic vinegar, cress and freshly ground pepper.

Ingredients

Kitchen Stuff

sieve

Directions

Bring 3/4 liters of water to the boil in a large pan. In the meantime, clean the leeks and cut into 20 pieces of approx. 12 cm (store residual for soup or sauce). Cool the bouillon tablet over boiling water. Add the leek and boil for about 15 minutes. Take the leek out of cooking liquid and rinse in the sieve under cold running water. Place the dough in a bowl. Sprinkling tomato cubes over leek. Olive oil mild, mix 3 tablespoons of olive oil with truffle and 2 tablespoons of vinegar and sprinkle over leeks. Approx. Leave for 30 minutes.
Place 2 pieces of leek and tomato cubes on four plates. Combine remaining olive oil with truffle and vinegar with leftover marinade in bowl and drip around leek. Cut garden cress small and sprinkle around the leek in tufts. Sprinkle with pepper.