Young Leek terrine with roast prawns

Preparation Time20 mins Cooking Time60 mins Makes 1

Young Leek terrine with roast prawns

Nutritional Information

Calories

2696.54kcal (1 serving)

Total Fat

10.29g (1 serving)

Saturated Fat

1.47g (1 serving)

Trans Fat

0.01g (1 serving)

Cholesterol

90.72mg (1 serving)

Sodium

177226.2mg (1 serving)

Total Carbs

8.13g (1 serving)

Dietary Fiber

0.2g (1 serving)

Sugars

6.44g (1 serving)

Protein

514.4g (1 serving)

Ingredients List
  1. 12 pieces of pencil sized or thin leek
  2. 10 1/2 cup chicken bouillon paste
  3. 2 gelatin sheets
  4. 12 peeled prawns
  5. Salt
  6. Naturale sea salt
  7. Ground pepper

Directions

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1. Wash the leeks in warm water to remove the dirt.

2. Put the leeks into salted boiling water for 10 minutes. Remove and put into iced water to cool and then leave to dry on a cloth. Press to remove all the water.

3. Heat the chicken bouillon and mix in the softened gelatin and Maille Balsamic vinegar

4. Place the leeks lengthwise in a small terrine, adding a spoonful of bouillon between each layer.

5. Carefully cover the leek terrine with Saran wrap and leave in the refrigerator overnight.