Cod and Creamy Leeks

Simple but divine. One of those recipes that is always good to have in your arsenal for those surprise visitors.

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Put half of the butter in a pan and melt, add the shallots and cook until soft, but not browned.
30 g butter, 2 shallots
Pour in the wine and let it bubble and reduce by about half.
150 ml white wine
Add the fish stock and let it reduce to about 150ml. Blitz with a stick blender, then whisk in the other half of the butter and the cream, and some seasoning. Set aside.
30 g butter, 150 ml fish stock, 100 ml single Cream
Cook the leeks in half the butter for about 15-20 minutes until softened, then add the cream and cook for another 4-5 minutes. Season and set aside in a dish.
2 large Leeks, 2 tbsp single Cream
Wipe the pan, reheat and add the rest of the butter and mushrooms and cook for a few minutes. Wilt the spinach in a pan.
150 g wild mushrooms, 15 g butter, 100 g spinach
Heat the frying pan, add the oil and when hot, put in the cod and cook for 5-6 minutes over a fairly high heat until browned on the underside and just cooked through. Reheat the sauce.
1 tbsp rapeseed oil, 4 portions cod fillet
Spoon the creamed leeks on to 4 hot plates.
Add the spinach and some mushrooms. Put the cod on top, then garnish with a few more mushrooms. Spoon the hot sauce over and sprinkle with chopped chives.
chives
Enjoy

Don't forget all profits are donated to Animal Rescue Charities.