Fish with Creamy Leeks
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Fish with Creamy Leeks
| Mon, 03-31-2008 - 9:50pm |
Fish with Creamy Leeks
Gourmet | November 2007
Makes 4 servings

1/2 cup sour cream (low-fat)
1 1/2 teaspoons all-purpose flour (I used corn starch)
2 medium leeks (white and pale green parts only), thinly sliced
2 tablespoons unsalted butter (I used olive oil)
2/3 cup water, divided (I used white wine)
4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinned
1 tablespoon chopped dill
1 1/2 teaspoons all-purpose flour (I used corn starch)
2 medium leeks (white and pale green parts only), thinly sliced
2 tablespoons unsalted butter (I used olive oil)
2/3 cup water, divided (I used white wine)
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.
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.
Per serving: 210 calories,10g fat, 6g saturated, 64mg cholesterol, 100mg sodium, 8g carbohydrate,1g fiber, 22g protein (nutritional analysis provided by Nutrition Data)



Yum!