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Ingredients
Cod Rolls with Creamy Leek
- 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
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.