Ingredients

For the poached leeks
2 bunches leeks, white part only, washed in cold water until clean
50ml dry white wine
250ml vegetable stock
¼ tsp ground coriander seed
½ tsp salt
½ tsp cracked black pepper
Pinch nutmeg

For the sauté of the green parts of the leeks
120ml fresh cream
1 egg for poaching
3 tbsp wine vinegar
For garnish
4 slices of marinated or smoked salmon

Method

Cut the white of the leeks in half lengthwise, then cut each half into thin strips until the leeks resemble thin ribbons.

Combine all ingredients in a shallow saucepan and poach over medium heat for 30 minutes, or until the leeks are very tender.

Allow the leeks to cool in the liquid, then strain and reserve leeks.

Cut the green part of the leeks.

Bring the cooking medium to a slight simmer.

Crack an egg into a cup and carefully slide it into the hot poaching liquid.

(The leftover poaching liquid makes a nice addition to soups or stews)

Serve either warm or at room temperature.

Mario Schembri is an Executive chef & General Manager, Ta’ Frenċ Restaurant, Xagħra, Gozo.