Leek Flounder Rolls
Rinse the leeks thoroughly and keep aside 8 large leaves. Cut the remaining leeks lengthwise, rinse and dice small. Blanch the leek leaves in boiling salted water for about 2 minutes. Drain, rinse with cold water and place on the work surface.
Rinse the flounder fillets and pat dry. Cut the fillets as per the size of the leek leaves and place over the leek leaves. Drizzle with lemon juice and season with salt and pepper. Brush the fillet pieces with a little pesto and roll up the leek leaves into rolls. Secure with toothpicks.
Peel the onion and garlic, and finely chop. Heat canola oil in a pan and suate the obion and garlic in it. Pour the white wine, vegetable broth and the cream. Simmer for about 5 minutes. Place the leek rolls into it, close the pan with lid and cook for about 8 minutes.
Take out the rolls from the pan, transfer to plates and sprinkle with lemon zest. Season the sauce with salt, pepper and lemon juice, pour into a gravy boat and serve with flounder leek rolls.
Serve with accompanimants such as basmati rice.