Fish Under a Blanket of Braised Leeks and Mushrooms
vxdaA quick meal using fish fillets, baked in the oven under a layer of separately prepared leeks and mushrooms.
Ingredients
- 600 g white fish fillets (e.g. halibut, cod, pike perch, miruna)
- 1 pcs leek
- 2 tbsp butter
- 150 g champignons
- ½ tsp thyme
- 125 ml heavy cream
- ½ tsp flour
- 4 tbsp yellow mozzarella tart
- salt
- pepper
Instructions
- 1
Remove the ends of the leeks. Cut lengthwise in half, then rinse carefully. Cut into half-slices. Wash the mushrooms, dry them, and cut them into thin slices.
- 2
Divide the fillets into portions and season with salt and pepper. Arrange in a large baking dish or on a baking sheet, leaving spaces between them.
- 3
Preheat the oven to 200 degrees Celsius.
- 4
In a pan, in 1 tablespoon of butter, braise the leeks, stirring occasionally, until softened, about 5 minutes. Remove from the pan and transfer to a plate.
- 5
Add another tablespoon of butter to the same pan and sauté the mushrooms in the same way. Return the leeks to the mushrooms, season with salt, pepper, and thyme, and fry everything together for about 1-2 minutes. At the end, pour in the cream, add the flour, mix, and bring to a boil.
- 6
Spread the prepared mixture over the fish and place in the oven. Bake for 20 minutes, then sprinkle with grated cheese and bake for another 5 minutes.