CHICKEN SAUSAGES WITH LEEKS
4 skinned, boned chicken breasts, 4 slices very thin ham. Stuffing; 280g leeks , 2 tomatoes, seasoning. Garnish;280g leeks, 15ml olive oil, seasoning Sauce; 225ml white wine, 2 shallots, finely chopped, 2 mushrooms, finely chopped, 1/2 chicken stock cube, 1/2 bay leaf, 2 sprigs tarragon, seasoning, 2t cornflour, 15ml water, 60ml creme fraiche, 10ml tomato ketchup, water to thin sauce if nec.
Serves: 4
Source: M.Guerard
METHOD
Prepare half leeks, slice into thin strips crosswise, sweat in butter. Peel tomatoes, cut into burnoose. Beat out chicken breasts very thin between cling film, lay ham on cling film squares, place chicken on top, spread with half of leeks, place brunoise of tomato on each, season roll tightly. Steam 12 minutes. Place all ingredients up to cornflour in a pan. Boil, cook 3 mins, add cornflour dissolved in water, boil 1 min. Sieve add fromage frais & ketchup season, add extra liquid if nec, keep warm. Heat remaining leeks with olive oil, season. Sauce plate, fan sausages & garnish with leeks.