Fish Roll with Leek

Ingredients

• 2 leeks
• Salt
• 700 g stonefish fillet (4 fillets)
• 8 tbsp coarse mustard
• 2 tbsp butter
• 1.5 tbsp flour
• 200 ml Milk (3.5% fat)
• 200 ml vegetable broth
• 2 tbsp heavy cream

Instructions

1. 1.

   Trim the dark green ends of the leeks and cut them lengthwise, then wash. Remove two outer layers from each leek and blanch in boiling salted water for 2–3 minutes.

2. 2.

   Wash the fish fillets, pat dry, and brush each with 1 tbsp mustard. Cut the leeks into halves, place one half on each fillet, and roll up. Arrange the blanched leek strips around the fish rolls.