Oysters with Leeks
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
advanced
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
137
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 137 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 185 mg | (5 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 pc Leeks about 10 cm (approximately 4 inches) in length
- 50 milliliters white wine
- 1 Tbsp vegetable oil
- 2 pinches sugar
- salt
- peppers
- 2 small egg yolks
- 1 sm can Saffron
- 2 Tbsps Crème fraiche
- ½ Tbsp lemon juice
- 12 Oyster
Preparation steps
1.
Rinse the leek and cut lengthwise into thin strips. Bring the wine to a boil in a small saucepan, then add the leek strips, cover and cook for about 30 seconds. Remove the strips. Place the leek strips in a bowl and add the oil, 1 tablespoon of the hot wine and 1 pinch of sugar. Season with a little salt and pepper.
2.
Stir the egg yolks with 1 pinch of sugar, 2-3 tablespoons of hot wine and the saffron over a double boiler until creamy. Stir in the creme fraiche and season with lemon juice, salt and pepper.
3.
Carefully break open the oysters with an oyster knife. Set on a plate with crushed ice, so they stay nice and fresh. Place a little of the egg yolk mixture and some leeks on top of each oyster.
