Cod on leak fondue
================== 2025-11-20
Comment: The fish is poached and served on a bed of leek fondue. It can be served with fondant potatoes or an "un écrasé de pommes de terre". You can substitute cod with salmon, preferably cooked skin-side down.
A light curry sauce is served over the fish.
Serves 4
Leek Fondue Ingredients:
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600 g leeks (3-4 pieces)
200 ml dry white wine
0.60 ml cream
Butter
Salt + P
Leek Fondue Preparation:
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Remove the tough green parts of the leeks.
Cut the leeks in half lengthwise and slice them into approximately 5 mm rounds.
Sweat the leeks with a pinch of salt in a little butter (a few minutes), then add the wine and simmer, partially covered, for about 30 minutes. Add the cream, stir, and reduce until thickened (another ~30 minutes). Season with salt and pepper.
Curry Sauce Ingredients:
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200 ml dry white wine
1 chopped shallot
4 tbsp cream
butter
1 tsp curry powder
Curry Sauce Preparation:
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Sweat the shallot with a pinch of salt in a little butter.
Add the wine and reduce.
Add the cream (if not whole cream, bring to a very brief boil, then reduce the heat).
Stir in the curry powder.
Strain the sauce to remove the shallot.
Ingredients for the fish:
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Vegetable stock (cube, court bouillon) for cooking the fish
600 to 800 g of fish, cod or salmon
Preparing the fish:
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Cook the cod in court bouillon for 6 to 8 minutes, depending on the size of the pieces.
or
Cook the salmon skin-side down:
Very lightly salt the fillets and place them skin-side down in a very hot pan with a little extra virgin olive oil.
Cook for 1 or 2 minutes over high heat to sear the skin, then reduce the heat and cook for a few more minutes to achieve a gradient of browning from bottom to top. The top should be barely cooked.
To serve:
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Arrange the fish fillets on a bed of leeks, topped with the curry sauce.
Serve with fondant potatoes or a "écrasé de pommes de terre".