Jellied leek on yogurt sauce


Vegetable or chicken stock can be used instead of white wine.



  1. Heat the white wine, season with salt and pepper, add the leek and cook at low heat for 4-5 minutes. Squeeze out the gelatin, add to the mass and mix well.
  2. Place in a terrine or portion into forms (both lined with foil for easier removal) and place in the fridge until well chilled.
  3. Season the yogurt with salt and pepper.
  4. Dry the strips of leek well and deep-fry.
  5. When they are light brown, remove them and allow them to drip before salting and serving.
  6. Serve on the prepared jelly.


  • 1½ leeks cut lengthways, washed and drip-dried
  • 1 leek, cut lengthways into strips, washed and drip-dried
  • ½ L white wine
  • 5 leaves gelatin, soaked in cold water
  • Salt and pepper
  • 250 g plain yogurt
  • Frying oil
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