Wednesday, May 23, 2012

Fish with Creamy Leeks

    1/2 cup sour cream
    1 1/2 teaspoons all-purpose flour
    2 medium leeks (white and pale green parts only), thinly sliced
    2 tablespoons unsalted butter
    2/3 cup water, divided
    4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinned
    1 tablespoon chopped dill
Whisk together sour cream and flour.

Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.

Stir in sour-cream mixture and remaining 1/3 cup water.

Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.

No comments: