2 Portions | Preparation time 20 min min
INGREDIENTS
1 piece leek
1 shallot
1 chilli pepper
1 clove of garlic
1 tablespoon of lemon juice
100 ml of cream 30%
100 ml of white wine
1 teaspoon wasabi
Clarified butter
Nutmeg
White pepper
Salt, colourful pepper
INSTRUCTION
Peel the shallot and cut into small cubes. Wash the leek and cut into half-timers, but only the white part. Wash the chilli peppers and cut them into slices together with the grains.
Heat the clarified butter in a pot. Put the previously chopped shallot and chilli peppers into the hot butter. After about 2 minutes, when they are glassed, add a squeezed out cloves of garlic. After 30 seconds add the chopped leek. Fry until the leek is soft.
When the leek is soft, add the wine and lemon juice. When the alcohol evaporates, add the cream and wasabi. Cook for a while until the sauce begins to thicken. Then correct with nutmeg, white pepper and colourful pepper.
