Cod Steaks on a Bed of Creamy Leeks, Potato and Bacon |
|
 |
Prep Time: 4 Minutes Cook Time: 45 Minutes |
Ready In: 49 Minutes Servings: 2 |
|
This dish was inspired by papet vaudois, a typical dish from the French-speaking part of Switzerland, which has a big fat sausage on the top instead of cod steaks and no bacon. I haven't tried this yet but wanted to save here for safekeeping. I got this from Ingredients:
2 cod steaks, about 1 inch thick |
500 g leeks, prepared weight, cut into rounds |
1 onion, chopped |
3 medium potatoes, peeled and sliced |
5 slices bacon, chopped |
100 ml stock |
100 ml white wine |
3 tablespoons cream |
flour (for dredging) |
butter, oil |
2 wedges lemons |
Directions:
1. Fry the bacon over a medium heat with no extra fat until it's starting to go crispy and lots of fat has run off into the pan.
2. Add the leeks and onion, stir them around and cook for about 10 minutes.
3. Throw in the potatoes, stock and wine, season lightly with salt and black pepper, and simmer for about 20 minutes.
4. In the meantime, wash and dry the cod steaks, and dredge them in flour with salt and pepper.
5. When the leeks have had their 20 minutes, melt some butter in a non-stick frying pan with a little bit of oil. When it's hot, put in the cod steaks and cook them over a medium-high heat for five minutes on each side. Keep cooking the leeks in the meantime.
6. Just before serving, stir a few tablespoons of cream into the leeks and check the seasoning.
7. Pile the creamy leeks onto the plates, and pop the cod steaks on top with a wedge of lemon.
|
|