Fried Leeks with Tarragon
Ingredients 4 each leeks, about 1 inch thick, white parts only 1 each egg 1 pepper, freshly ground, to taste 1 teaspoon parsley, fresh, chopped 1 teaspoon tarragon, fresh, chopped
Ingredients
- flour, approx
- egg, approx
- salt, approx
- oil, approx
- water, approx
- vinegar, approx
- pepper, approx
- parsley, approx
Directions
- 1
Ingredients 4 each leeks, about 1 inch thick, white parts only 1 each egg 1 pepper, freshly ground, to taste 1 teaspoon parsley, fresh, chop
- 2
Cut off the roots but leave enough so that the leaves remain joined at the base
- 3
Slice them in half lengthwise down to the base but not through it, and rinse them well
- 4
Steam them over boiling water until they are tender when pierced with a knife, about 10 minutes, then set on a towel to cool and drain dry
- 5
Beat the egg on a plate and season with salt and pepper
- 6
Add the parsley and half the tarragon
- 7
Dip the leeks into the egg and slosh them around so that they are well covered, then dip them in flour to coat
- 8
Heat enough oil in a heavy pan to cover the bottom generously