Summary

Ingredients

• 150 g leek, the white and liht reen, weihed cleaned
• 1 potato (s), approx. 00 g
• some butter
• 1 shallot (s)
• 100 ml vegetable stock
• 140 ml milk
• 2 tablespoon crème fraîche
• 2 cod fillet (s) (back fillets)
• some oil for frying
• some lemon juice
• salt and pepper
• nutmeg

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Instructions

1. Wash and drain the leek. Cut one piece into very thin strips and set aside for the garnish, cut the rest into rings. Peel and slice the potato and rinse under running water to remove some of the starch. Peel and dice the shallot.
2. Melt the butter in a saucepan and sauté the vegetables over medium heat. Add the stock and milk and cook for about 15 minutes. Then puree and stir in the crème fraîche. Possibly pass the puree through a sieve. Season with salt, pepper and nutmeg.
3. Rinse the fish, pat dry and fry in a pan in heated oil for about 3 - 4 minutes. Drizzle with a little lemon juice and season with salt and pepper.
4. Arrange the leek and potato cream in portions on preheated plates, place the fish on top and garnish with the thin strips of leek.