Ingredients
- 4 skinless, boneless fillets of scrod, about 1 1/4 pounds (see note)
- Salt to taste if desired
- Freshly ground pepper to taste
- 3 leeks, about 1 1/2 pounds
- 9 tablespoons butter
- 4 tablespoons finely chopped shallots
- ¼ cup dry white wine
- 1 cup fish broth or bottled clam juice
- ¼ cup finely chopped chives or parsley
- 4 teaspoons freshly squeezed lemon juice
- Nutritional Information
Nutritional analysis per serving (4 servings)
475 calories; 27 grams fat; 16 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 29 grams protein; 129 milligrams cholesterol; 309 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Sprinkle fish on all sides with salt and pepper.
- Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
- Slice white part of leek lengthwise and rinse thoroughly between the leaves. Cut into thin strips, then into very thin cubes. There should be about 3 1/2 cups.
- Heat 2 tablespoons butter in a skillet and add shallots. Cook briefly, stirring, and add leeks. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice. Cover closely and cook 5 minutes. Uncover and cook until most of the liquid evaporates. Swirl in 6 tablespoons of butter and the chives or parsley. Add salt and pepper.
- Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets. Cook about 2 minutes on one side or until golden brown. Cook about 1 minute on second side. Cooking time will depend on thickness of fillets. This may have to be done in two batches.
- Spoon equal batches of the leek mixture into centers of four warmed plates. Cover each portion with one cooked fillet. Spoon 1 teaspoon of lemon juice over each fillet and serve.
- Any thin skinless fillets of white-fleshed fish, including grey or lemon sole, may be substituted for scrod.
About 30 minutes
Dining and Cooking