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Fish Fillet on a Bed of Leeks - dairy

Posted by : Miriam Podcameni Posvolsky

1 Fish fillet per person -- Pref Sole
2 large leeks
1 cup cream
1/2 bottle dry white wine
salt, pepper
3 oz butter

Bring water,1 cup white wine, salt  and pepper to a boil.
Meanwhile wash the leeks , discarding the green parts.
Slice them as finely as possible and wash again.

Melt the butter and add the leeks let cook over low heat for  a few
minutes or until wilted.Add the wine, reduce the heat even 
furthe rand continue cooking the leeks, stirring often until they almost
form a paste. Add the cream salt and pepperand reduce some more ovr very
low heat.

Now poach the fish fillets in the simmering waterfor a few minutes.(the
author poaches 3 to 4)

While the fish cooks, place some of the leek cream on individual plates.
Carefully remove the fish fillets from the water (using spatulas) and
place them on top of the cream.

Decorate with parsley, chopped tomatoes(peeled and seeded)

By "La Bonne Cuisine de A a Z"  on Nov 18, 1997,
   Francois - Xavier Charpentier 

Translated by Miriam Podcameni Posvolsky
  
Archivist's Note: Gil Marks, in "The World of Jewish Cooking," notes 
that leeks were one of the seven foods the Children of Israel complained 
of not having when they were in the desert, since they'd eaten them in 
Egypt. As a consequence, it is traditional to use them for Passover. 
Because of a Hebrew pun, some also favor them for Rosh Hashana, and they 
are used a lot in Sephardic cuisine.

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