Cod Rolls with Creamy Leek
Ingredients
- For the fish
- 6 Cod (eahc about 120 grams)
- 2 Fennel bulb
- salt
- 200 milliliters dry white wine
- 1 bay leaf
- 1 tsp Juniper berries
- freshly ground peppers
- 4 centiliters Noilly Prat
- For the leeks
- 2 sticks Leeks
- 1 Tbsp Poppy seeds (crushed)
- 2 Tbsps butter
- salt
- freshly ground peppers
- 50 grams Whipped cream
- 1 Tbsp freshly chopped Dill
- lemon juice
Preparation steps
Rinse fish fillets, pat dry and cut in half lengthwise. Rinse fennel and cut into quarters, remove stalks and cut into slices. Blanch in boiling salted water for 1-2 minutes, rinse in cold water and drain. Coarsely chop fennel leaves. Combine white wine with about 200 ml (approximately 3/4 cup) of water, bay leaf and juniper, bring to a boil. Place fennel in the center of each fish fillets, add fennel leaves, season with salt and pepper and roll up. Secure with toothpicks and place in a steamer. Season with salt and pepper, drizzle with Noilly Prat.
Cook in steamer over white wine broth on low heat for about 10 minutes. For the leeks: rinse and dry leeks, cut into rings. Heat butter in a pan and saute leeks and poppy for a few minutes. Season with salt and pepper, cover and simmer for about 5 minutes. Add sour cream and dill, season with a little lemon juice. Spread leek on plates, top with fish rolls and serve.
