Poached Leeks with Hollandaise Sauce
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
579
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 129 μg | (215 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 280 μg | (93 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 752 mg | (19 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 35 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 296 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the hollandaise sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- lemon juice
- salt
- white, freshly ground peppers
Preparation steps
1.
Trim the leeks, rinse and cook in salted boiling water for about 10 minutes.
2.
Meanwhile, for the Hollandaise sauce, melt the butter and skim off foam. Add the egg yolks and the wine in a metal bowl and beat until creamy over a hot water bath. Then remove from the heat and add the butter first in drops, then in a thin stream with constant stirring until a creamy, glossy sauce has formed. Do not allow to clot. Season with lemon juice, salt and pepper.
3.
Remove the leeks from the water, drain and serve with the sauce on a large plate or plates, garnished with parsley.
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