Cod rolls with creamy leeks

Ingredients

• 6 cod fillets (about 120 g each)
• 2 bulbs fennel
• Salt
• 200 ml dry white wine
• 1 bay leaf
• 1 tsp juniper berries
• pepper (ground)
• 40 ml Noilly Prat
• 2 stalks leeks
• 1 tbsp poppy seeds (crushed)
• 2 tbsp butter
• Salt
• pepper (ground)
• 50 g sour cream
• 1 tbsp fresh chopped dill
• Lemon juice

Instructions

1. 1.

   Wash the cod fillets, pat dry and cut each lengthwise in half. Wash the fennel bulbs, quarter them, remove the core and slice the fennel into strips. Blanch in salted water for 1-2 minutes until very firm, shock with cold water and drain. Roughly chop the fennel fronds. Bring white wine with about 200 ml water, bay leaf and juniper to a boil.

2. 2.

   Spread the fennel on the middle of each fillet, sprinkle with fennel fronds, season with salt and pepper, then roll up. Secure with toothpicks and place in a steamer basket. Season with salt and pepper, drizzle with Noilly Prat, set over the steaming liquid and cover. Steam gently for about 10 minutes.

3. 3.

   For the vegetable, wash and trim the leeks, cut into rings and sauté with poppy seeds in hot butter. Season with salt and pepper, cover and steam for about 5 minutes. Mix in sour cream and dill, season with a splash of lemon juice. Plate the sauce, place the fish rolls on top and serve.