Puff pastry with leek,poached eggs with albuferra sauce

Recipe of puff pastry
200 g dry butter for turning
50g flour for rolling out the dough
Garnishes
leeks
200g white leeks cut into julienne
20g butter
2tbsp cream
salt&pepper
Poached eggs
1 liter water
200ml white alcohol vinegar
4 eggs , as fresh as possible chilled
Albuferra sauce
500ml chicken stock
100ml cream
30g beurre manie
1/2 red bell pepper
100ml veal stock
lemon
salt
A.PUFF PASTRY
1.Roll dough
2.Make circle
3.Make smaller circle
4.Egg wash
5.Add smaller circle on the top of the other one
6.Egg wash

B.LEEK SOUBISE
1.Cut leek into jullienne
2.Sautee with butter until aromatic
3.Pour cream
4.Boiling and reduce

C.POUCH EGG
1.Heat water enough to cover eggs & pour vinegar
2.Turn the heat down
D.ALBUFERRA SAUCE
1.Cut red bell pepper
2.Melt butter
3. Sautee red bell pepper until aromatic
4.Pour in chicken stock & veal stock
5.Put in beurre manie ( flour&butter)
6.Stir
7.Pour lemon juice
8.Cream
9.Seasoning salt&pepper

E.PRESENTATION
1.Put leek soubise on the top of puff pastry
2.Put pouced egg on the top of leek soubise
3.Pour albuferra sauce on the top and around the puff pastry