Poached Leeks with Hollandaise Sauce
Trim the leeks, rinse and cook in salted boiling water for about 10 minutes.
Meanwhile, for the Hollandaise sauce, melt the butter and skim off foam. Add the egg yolks and the wine in a metal bowl and beat until creamy over a hot water bath. Then remove from the heat and add the butter first in drops, then in a thin stream with constant stirring until a creamy, glossy sauce has formed. Do not allow to clot. Season with lemon juice, salt and pepper.
Remove the leeks from the water, drain and serve with the sauce on a large plate or plates, garnished with parsley.