Sole Fillets with Creamed Leeks

Wednesday 19 October

This was adapted from a recipe on Epicurious that used the microwave and so many pans that none of the reviewers actually made it, they just adapted it so it could be done in a single skillet.  We are so down with that.  So this is what to actually do.

Melt about 2 Tbsp. of butter in said skillet, and slowly cook down the white and pale green parts of 3 leeks, split lengthwise, washed well, and sliced thin crosswise (about 3 cups).  Add ca. 1/3 cup white wine, then 1/3 cup heavy cream and keep cooking down.

Take your sole fillets (a pound or less total), dust them on one side with 2 Tbsp. of fresh minced tarragon, fold over with herb inside, and lay them across the hot leek mixture.  Cover and poach until opaque/flaky, maybe 10 mins.  At end, remove cover and if necessary, remove fish to warm plate, and raise heat to thicken leek mixture. 

Serve with lemon to squeeze over the fish; or it's fine just as is.