Wild Leek and Seafood Timbales with Lime Sabayon Sauce

Name: Wild Leek and Seafood Timbales with Lime Sabayon Sauce
Cuisine: British
Ingredients: 2 bunches small wild leeks (about 3 dozen, or 11–12 ounces), cleaned (see Preparation); 1½ tablespoons butter; 2 cups plus 1 tablespoon water; ¾ pound shrimps in the shell, chilled; 1½ teaspoons tomato paste; ½ pound scallops, chilled; 1 egg plus 1 egg white, chilled; ½ cup heavy (or whipping) cream, chilled; 1 egg, plus 2 yolks; 1 egg, plus 2 yolks; 1 egg, plus 2 yolks; About 2 tablespoons lime juice; About ¼ teaspoon salt; About ¼ teaspoon salt; Reserved shrimp stock; About 1 tablespoon finely minced fragrant fresh mint; Mint sprigs for garnish

Preparation info

8
servings as a first course

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This is an elegant presentation, lovely for the first course of a spring dinner party. Although time-consuming to prepare, the dish can be almost entirely made ahead (through step 6).

Ingredients

2 bunches small wild leeks (about 3 dozen, or 11–12 ounces), cleaned (see Preparation)
1½

Americas
Georgia
United Kingdom
United States
Canada
West Virginia
Minnesota
Fish course
Dinner
Starter
Stew
Gluten-free
Pescatarian
New England
March
June
Spring
April
May

Method

Cut apart leaf and bulb-stem sections of leeks, leaving no stem on the leaves. Place leaves flat in a skillet of simmering, salted water. Simmer 2 minutes; drain and refresh in cold water. Spread on a towel. Reserve 8 prettiest, tiniest bulbs and drop into simmering water. Boil until barely tender, about 1 minute. Refresh in cold water.
Slice remaining bulbs; s