Ingredients
- 600 g potatoes
- 150 g leeks
- 120 g mixed salad
- 100 g butter
- 80 g fresh cream
- 80 g dry white wine
- 10 g shallots
- 9 yolks
- nutmeg
- salt
- pepper
To prepare the recipe of the creamy yolk in the potato nest, boil the potatoes for 45-50 minutes; peel them, mash them with a potato masher and mix them with 1 egg yolk, a pinch of salt, a minced pepper and grated nutmeg. Transfer the mixture to a pastry bag.
Coated a baking tray with lightly buttered parchment paper.
distributed the potato mixture in the pan: create 8 oval bases about 7 cm high and 4 cm wide, then form the edges obtaining 8 nests of about 40 g each. Bake them at 200 ° C for a couple of minutes.
Peel leek, eliminating the base, the green part and the outer sheaths; cut it into spools of about 6 cm, then each spool in half lengthwise and finally in sticks. Stew it, covered, over medium-low heat with a knob of butter and a pinch of salt for 4-5 minutes; add 1 tablespoon of water and continue cooking for another 4-5 minutes.
distributed leeks in the potato nests, place 1 yolk in each and bake at 200 ° C for 9 minutes, covering the pan with aluminum foil.
Jumbled up in a saucepan white wine with 80 g of water, chopped shallots and a pinch of salt. Reduce by just over half, then add the cream and bring to the boil; add 80 g of chilled butter to the refrigerator and mix with a whisk, whipping the sauce for about 1 minute, until it has a velvety consistency.
distributed in the dishes the mixed salad, lay the potato nests on top, season with the butter and wine sauce, complete with a mince of pepper and serve.
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