Haddock and Leek Soup
Rinse the leeks, and cut into thin rings. Melt the butter in a saucepan and saute the leeks in it. Pour in the chicken broth, bring to a boil, and cook for about 15 minutes.
Toast the sesame seeds in a dry pan. Rinse the haddock fillet and cut into small pieces.
Take out half of the leeks with a skimmer from the soup, and puree the remaining soup with an immersion blender. Add the leeks again to the pureed soup and add the haddock fillet. Cook for about 5 minutes more, and season with salt and pepper. Pour the soup into bowls and sprinkle with the toasted sesame seeds.