Leeks and fish hollandaise
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Turbot fish filets small round filets | |
| 4 | Leeks | |
| 3 | cups | White wine |
| 1 | Lime peel strips | |
| 1 | Lemon peel strips | |
| Salt | ||
| Pepper | ||
| 1 | cup | Hollandaise sauce |
Directions
Cut leeks, white part and some of the green part, into medium chunks.
Boil 4 cups water with the white wine, half of the lime and lemon peel, salt and pepper. Add the leeks and simmer 15 minutes. Add the fish filets to the leeks and simmer 5 minutes.
Meanwhile, prepare Hollandaise sauce.
Drain the leeks and fish. Pour a layer of Hollandaise sauce on each plate, arrange the leeks and fish nicely on the sauce, and garnish with the remaining lime and lemon peel.
From the Maggi Hollandaise sauce bag. Translated and modified by Gabi Shahar, April 1994.