Cod fillet and leeks

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 30
Portions 4
Freezing No


  • 750 gr (1 2/3 pound) of cod fillet
  • 4 large leeks
  • 30 ml (2 tablespoons) of butter or margarine
  • Salt and pepper up to taste
  • 30 ml (2 tablespoons) of Pernod, white wine or fishes fumet
  • 30 ml (2 tablespoons) of lemon juice
  • 80 ml (1/3 cup) of sour cream
  • Fresh of dried parsley up to taste
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  • Horizontally slice leeks in two over its entire lenght, then vertically into four. Set eight pieces at the bottom of a casserole and spray with beurre noisette or margarine.
  • Lay fillet into portions over leeks chunks and season with salt and pepper up to taste.
  • Pour Pernod, white wine or fishes fumet and lemon juice over fish. Bake at 360 °F (180 °C) for about 30 minutes or until flesh flakes easily with a fork. Add sour cream to cooking's liquids and let thicker lightly. Serve fish pieces over leeks and cover with sauce. Garnish with fresh or dried parsley.

Chef's notes

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