Fish fillets on leek potatoes – recipe

Perhaps the most promising attempt to introduce offspring to the enjoyment of fish.  (Image: Christine Benz)

Perhaps the most promising attempt to introduce offspring to the enjoyment of fish. (Image: Christine Benz)

As the saying goes, “A steady drip wears away a rock,” I’m always trying to think of new ways to make eating fish delicious for my kids. I noticed two things: First, the fish must not have bones, so you have to be very careful with the fish tweezers. Second, you need a creamy sauce.

I really like lemon tongue, but unfortunately you never know for sure if it hasn’t been caught in nasty trawl nets. For the sake of sustainable fish consumption, it would therefore be worthwhile to buy local freshwater fish, such as whitefish, if possible. Fortunately, they don’t have many bones.

Because 4 people

Preparation time: 1 hour

  • 2 leeks

  • 2 wax potatoes

  • 70 grams of butter

  • 1 dl of dry white wine

  • Salt, ground black pepper

  • 4 dl vegetable broth

  • 2 dl sauce with one cream

  • 4 tablespoons coarse Dijon mustard

  • A few sprigs of fresh tarragon,
    chopped small

  • 8 white waxy fish fillets
    boneless

  1. Clean the leek and cut into rings. Peel the potatoes and cut into thin slices. Heat the butter in a wide pan, add the wine and let it boil for a while. Add leek and potato, season with salt and pepper. Add the broth and simmer for 25 minutes with the lid closed.

  2. Heat the oven to 200 degrees. For the sauce, mix cream and mustard, season with salt and pepper, mix in tarragon. Pat the fish fillets dry with paper towels, season with salt and pepper and roll.

  3. Secure the rolls with a toothpick. Grease the gratin dish with a little butter. Pour the vegetables into the mold. Spread the fish fillets on top. Pour over the sauce and cover the dish with aluminum foil. Bake in the oven for about 20 minutes.

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