Fish with leek and beans
At first glance, fish and leeks may seem like an unconventional combination, but don't be fooled. This is a quick and easy dinner that gets even more flavor and creaminess from the crème fraîche. We like this combination best with white fish, but if you prefer salmon, don't be afraid to use it. It will be delicious.
Ingredients · Servings For 4 people
- 3 pcs leeks
- 2 tbsp butter
- thyme
- 2 cloves garlic
- 250 ml white wine
- 1 can of cooked white beans
- 200ml water
- 4 fillets of white fish
- 4 PL crème fraîche
- dill
Method · 50 min
- Clean the leeks and cut them into approximately 1cm wedges. In a frying pan with a high rim, heat a tablespoon of butter, add the leeks, thyme and garlic and fry everything slowly until the leeks soften. This takes approximately 15–20 minutes.
- Pour in the wine and increase the heat, let the wine partially boil off, add the beans, pour in a little water or vegetable broth so that the beans are submerged and cook for 5 to 10 minutes.
- Season the fish fillets with salt and pepper, coat in flour and fry in the remaining butter.
- Place the beans and leeks on plates, add a small spoonful of crème fraîche to each of the fried fish fillets and garnish with finely grated lemon zest and sprigs of dill. Serve with lemon wedges.