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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons unsalted butter |
2 medium leeks with 3 inches of green, split lengthwise and thickly sliced crosswise |
1/2 cup dry white wine |
3/4 cup sour cream, at room temperature |
1 ounce caviar (about 2 tablespoons), preferably osetra |
1 teaspoon fresh lemon juice |
salt and freshly ground pepper |
Directions:
1. Melt the butter in a medium sauce-pan. Add the leeks and cook over low heat, stirring, until softened but not browned, about 7 minutes. Add the wine and simmer until reduced to 2 tablespoons, about 4 minutes.
2. Remove the sauce from the heat and stir in the sour cream and then the caviar. Season with the lemon juice and salt and pepper.
3. Make Ahead: The recipe can be prepared though Step 1 up to 6 hours in advance and kept at room temperature. Rewarm before finishing.
4. Serve With: Pan-fried or poached halibut steaks, mahimahi or tilefish fillets; pan-roasted chicken breasts; baked potatoes; fresh pasta; steamed asparagus or artichokes
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