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| Braised Fish with leeks, thyme and potatoes |
This is a short-braised dish that is easily achieved for a delicious one-pot, midweek dinner
Serves 4
Braised Fish with leeks, thyme and potatoes ingredients: 600 grams firm white fish fillets, use terakihi, monkfish or cod. 600 grams waxy potatoes, sliced 1/2 cm thick. 3 medium leeks. 3 tablespoons butter, melted. 2 tablespoons thyme leaves. 2 clove garlic, crushed. 1/2 cup vinegar. 1 cup chicken stock. 1/3 cup cream. 3/4 cup freshly grated Parmesan. Sea salt and freshly ground pepper. Lemon wedges to serve
Steamed Fish with Leeks recipe: Preheat the oven to 180C. Cook the potatoes in boiling salted water for 3-4 minutes. Drain and set aside. Trim the root ends and darker green tops from the leeks. Cut the leeks in half lengthwise then slice 1 cm thick. Rinse well in cold water to remove any frit then drain well. Toss the potatoes, leeks, melted butter, thyme and garlic in a large bowl and season well. Tip into a wide, shallow ovenproof saute pan or casserole. Place over a medium heat, pour over the vinegar and stock and bring to the boil. Cover the vegetables with a piece of baking paper then cover the dish tightly with a lid or foil. Cook for 45 minutes until the vegetables are tender. Cut the fish into large pieces and place on top of the vegetables. Pour over the cream, season and scatter with the Parmesan. Cook uncovered for 15 minutes or until the fish is just cooked through and the vegetables are lightly golden. If the fish is cooked and there is still a lot of liquid in the dish, remove the fish to a plate and cover to keep warm. Place the pan over a medium heat and boil until reduced and syrupy. Take care the vegetables don't catch on the base of the pan
To serve: Divide the vegetables and fish between plates and garnish with extra thyme if desired. Serve with wedges of lemon. By then, the braised fish with leeks is ready
