Celery Escalope on a Bed of Leeks Au Gratin with Blue …

Remove the skin from the celery, halve and cut into slices about one centimeter thick. Blanch in lightly salted water until al dente, drain when cool, dry on paper towels. Cut the leek into slanted one centimeter thick pieces, rinse well and dry on paper towels.

Clean tomatoes, remove seeds, cut into quarters. Cut cheese into slices. Chop chives and parsley.

Season celery slices on both sides with salt and pepper, flour, pull through egg and turn in breadcrumbs to the other side.

Heat frying pan with clarified butter, finish celery cutlets on both sides until golden, transfer to a roasting pan, top with cheese and bake in the oven. Sauté leek pieces in hot clarified butter on both sides, add tomatoes and peppercorns and sauté briefly.

Add chives and parsley, pour in whipping cream and reduce slightly. Season with salt and pepper.

Dressing:

Arrange leek as a bed on a plate, arrange celery cutlets on top and garnish with sprigs of mint.

424 Kcal – 22g fat – 19g egg white – 36 g carbohydrates – 3 Be (bread units) : O title : Celery escalope on a bed of leeks gratinated with : > blue cheese.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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