Savory Fish With Leeks
|Leeks||1 Pound (White Part Only)|
|Carrot||1 , diced|
|Fish bouillon powder||2 Tablespoon (Fish Stock Powder)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Cognac||1⁄3 Cup (5.33 tbs)|
|Sole fillets||1 1⁄2 Pound|
|Haddock fillets||1⁄2 Pound|
|Sour cream||1⁄3 Cup (5.33 tbs) (CrÃ¨me Fraiche)|
|Shelled baby shrimp||3 1⁄2 Ounce (Shelled Baby Prawns)|
|Chopped chervil||2 Tablespoon|
Remove the base and the outer leaves of the leeks.
Cut the leeks in quarters lengthwise and then into dice.
Rinse thoroughly and leave to drain.
Put the leeks and carrot into a large bowl with the butter.
Mix together the fish bouillon (stock) powder, white wine and cognac.
Pour over the vegetables.
Cover and microwave on HIGH for 15 minutes.
Stir mid-way through the cooking time.
Rinse the sole fillets under plenty of cold running water.
Pat dry on kitchen paper and season with salt and pepper.
Cut in half lengthwise and roll up each half.
Remove the skin from the haddock with the aid of a small sharp knife and cut into diagonal strips.
Add the sour cream (creme fraiche) and the shrimp (prawns) to the vegetable dish and stir well.
Put the rolled fillets of sole and the strips of haddock on top of the vegetable mixture.
Cover and microwave on HIGH for 6 minutes.
When the fish is cooked, remove carefully from the dish with a slotted spoon and put into a serving dish.
Add the egg yolks to the vegetable mixture and stir vigorously.
Taste and adjust seasoning.
Cook for 1 minute on HIGH.
Arrange the vegetables around the fish, sprinkle with chopped chervil