Cod loin fillets on leek and potato cream

Ingredients for 2 servings:

• 150 g leek, the white and light green parts, cleaned and weighed
• 1 potato(s), approx. 100 g
• some butter
• 1 shallot(s)
• 100 ml vegetable stock
• 140 ml milk
• 2 tbsp crème fraîche
• 2 cod fillets (back fillets)
• some oil for frying
• some lemon juice
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash and drain the leek. Cut one piece into very thin strips and set aside for garnish, then cut the rest into rings. Peel the potato, slice it, and rinse it under running water to remove some of the starch. Peel and dice the shallot. Melt the butter in a saucepan and sauté the vegetables over medium heat. Add the stock and milk and cook everything for about 15 minutes. Then puree and stir in the crème fraîche. Pass the puree through a sieve, if desired. Season with salt, pepper, and nutmeg. Rinse the fish, pat dry, and fry in a pan in heated oil for about 3-4 minutes. Drizzle with a little lemon juice and season with salt and pepper. Serve the leek and potato cream in portions on warmed plates, place the fish on top, and garnish with the thin leek strips.