Fish in Leek & Carrot Sauce
I do like things that are simple to do, and can be done at least partly ahead, provided of course that they are also delicious. This lovely little sauce fits the bill very well. I used it on the splake I bought at The 100 Mile Market, but it would be fine on any white fish, or chicken for that matter. Splake is a cross between brook (SPeckled) trout and lAKE trout; hence the name.)
It made quite a lot of sauce for our piece of fish, and although the two of us had no problem finishing it off, it would stretch to three servings quite easily, and maybe even four if people are restrained.
2 to 3 servings
50 minutes - 20 minutes prep time
1 large leek
1 medium carrot
1 shallot
2 tablespoons butter
1/2 cup chicken stock
1/4 teaspoon smoked sweet or hot paprika
salt & pepper
1/4 cup sour cream
500 grams (1 pound) white fish fillet, or more
Wash and trim the leek, and cut it in thin slices. Rinse them again, and drain well. Peel and dice the carrot and the shallot.
Put the butter in a heavy-bottomed pot, and add the vegetables. Cook, covered, over low heat, stirring occasionally until the vegetables are fairly soft but not browned; about 15 to 20 minutes. Add the chicken stock and simmer for a further 10 or 15 minutes, until the vegetables are soft and most of the chicken stock absorbed.
Purée the sauce. At this point you can proceed at once, or keep the sauce covered and refrigerated until wanted.
Preheat the oven to 400°F. Rinse the fish and lay it in a lightly oiled pan. Bake for about 10 minutes, until cooked through.
Meanwhile, re-heat the sauce and add the paprika, salt and pepper, and sour cream. The sauce should be hot through, but do not let it boil. Serve the sauce over the cooked fish.
It made quite a lot of sauce for our piece of fish, and although the two of us had no problem finishing it off, it would stretch to three servings quite easily, and maybe even four if people are restrained.
2 to 3 servings
50 minutes - 20 minutes prep time
1 large leek1 medium carrot
1 shallot
2 tablespoons butter
1/2 cup chicken stock
1/4 teaspoon smoked sweet or hot paprika
salt & pepper
1/4 cup sour cream
500 grams (1 pound) white fish fillet, or more
Wash and trim the leek, and cut it in thin slices. Rinse them again, and drain well. Peel and dice the carrot and the shallot.
Put the butter in a heavy-bottomed pot, and add the vegetables. Cook, covered, over low heat, stirring occasionally until the vegetables are fairly soft but not browned; about 15 to 20 minutes. Add the chicken stock and simmer for a further 10 or 15 minutes, until the vegetables are soft and most of the chicken stock absorbed.
Purée the sauce. At this point you can proceed at once, or keep the sauce covered and refrigerated until wanted.
Preheat the oven to 400°F. Rinse the fish and lay it in a lightly oiled pan. Bake for about 10 minutes, until cooked through.
Meanwhile, re-heat the sauce and add the paprika, salt and pepper, and sour cream. The sauce should be hot through, but do not let it boil. Serve the sauce over the cooked fish.
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