FRIJE

Instructions

• 1.   Peel the garlic and crush it with the flat side of a large knife.
• 2.   Peel the potatoes and cut them into pieces. Cook them in salted water with the garlic cloves.
• 3.   Cut the leeks in half and rinse them. Cut them into half-moon slices about 1 cm wide. Melt some butter in a saucepan and sauté the leeks until tender. Season with black pepper, salt, and nutmeg.
• 4.   Gently heat the milk.
• 5.   Drain the potatoes and let them evaporate on the heat. Add the leeks and warm milk. Mash into a coarse puree. Season with black pepper and salt.
• 6.   Melt 40 g of butter in a pan. Whisk in 30 g of flour, then gradually add the fish broth, stirring constantly. Bring to a boil and simmer for 2 minutes to obtain a thickened sauce. Add the cream and season with black pepper and salt. Remove from heat and whisk in an egg yolk and the juice of ½ lemon.
• 7.   Finely chop the chives.
• 8.   Melt some butter in a non-stick pan.
• 9.   Coat the fish fillets in flour and brown them on both sides in the hot butter. Season with black pepper and salt.
• 10.   Serve the leek stoemp with the pan-fried fish. Drizzle with sauce.
• 11.   Garnish with chives. Serve with the remaining lemon.

Nutritional information *

Reference

• www.monspar.be/recettes/stoemp-aux-poireaux-limandes-soles-et-sauce-veloutee