John Myers
Ingredients for 4 servings:
- 2 stalk(s) leeks
- 2 tbsp oil
- 700 g cod fillet(s)
- 350 ml milk (whole milk)
- salt and pepper
- Butter, in flakes
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Clean the leeks, halve them lengthwise, and cut them into thin half-moons. Place them in a bowl of cold water and run your hand vigorously through the water to clean them. Important: Lift the leeks out of the water to ensure that any sand remains in the water. Repeat this process several times with fresh water to ensure the leeks are thoroughly cleaned. Place the leeks in a pot with 2 tablespoons of oil, cover, and sauté gently for about 15 minutes until softened. Season with salt and pepper. Preheat the oven to 180 degrees C. Spread the leeks on the bottom of a 1-liter ovenproof dish, place the cod fillet on top, and season with salt and pepper. Pour in the milk and scatter knobs of butter over the dish. Cook for about 20 minutes, until the fish is cooked through and can be easily shredded with a fork. Serve with parsley or dill-dried potatoes.
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