Directions:
- Melt butter in heavy large skillet over medium heat. Add leeks and sprinkle with sugar and thyme. Season with salt and pepper. Sauté 5 minutes. Reduce heat and cover and cook until very soft, stirring occasionally, about 10 minutes. Season fish with salt and pepper. Arrange atop leeks. Add cream and vermouth. Cover and cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm.
- Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Top fish with sauce and leeks. Garnish with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 559.04 Kcal (2341 kJ) | ||
| Calories from fat | 458.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.99g | 78% | |
|---|---|---|---|
| Cholesterol | 172.13mg | 57% | |
| Sodium | 65.56mg | 3% | |
| Potassium | 243.94mg | 5% | |
| Total Carbs | 13.2g | 4% | |
| Sugars | 3.9g | 16% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 11.28g | 23% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2.1mg | 11% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 264.85 Kcal (1109 kJ) | ||
| Calories from fat | 217.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.16g | 78% | |
|---|---|---|---|
| Cholesterol | 81.55mg | 57% | |
| Sodium | 31.06mg | 3% | |
| Potassium | 115.57mg | 5% | |
| Total Carbs | 6.25g | 4% | |
| Sugars | 1.85g | 16% | |
| Dietary Fiber | 0.65g | 6% | |
| Protein | 5.34g | 23% | |
| Vitamin C | 3.9mg | 14% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 1mg | 11% | |
| Calcium | 33.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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