Sole with potato and leek
1-2 fillet of sole or other white fillet of fish
1 large potato
1 small leek
butter, white wine, splash of milk
Peel and cut up the potato, boil in salted water until very soft.
While the potato is boiling, clean and slice the leeks lenghtwise, poach for 3-5 minutes in a little white wine. The leeks will give off their own liquid so be sparing with the white wine.
Drain and mash the potatoes with a small amount of cream or milk and a little bit of butter. Line the baking dish with the pureed potatoes.
Drain the leeks and layer on top of the pureed potatoes.
Take about 1/4 cup of the white wine and reduce it down to about 1 Tablespoon of liquid. Remove from the heat and swirl a Tablespoon of butter into the wine, add a squeeze of lemon juice.
Layer the fish on top of the leeks, add a little salt and pepper. Cover with the butter wine sauce.
Seal the baking dish, use foil or a lid. Bake at 350 until the fish is done, about 10-15 minutes.
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