Steamed Black Cod with Leek
Steamed black cod with leek is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g black cod (whole, ready to cook)
- Salt
- pepper (ground)
- 1 bunch parsley
- 1 tsp black tea
- 50 ml dry white wine
- 100 ml fish stock
- 1 stalk leek
- 2 tbsp butter (for frying)
- 100 ml heavy cream
- 0.5 tsp cornstarch
- 40 g cold butter (in flakes)
Instructions
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1.
Preheat the oven to 120°C (250°F).
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2.
Wash the fish, pat dry, score the skin several times and rub all over with salt and pepper.
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3.
Tie a kitchen twine around one end of the leek bundle and spread parsley and tea inside. Place the fish on top, pour wine and stock over it. Secure the other end of the leek bundle and place on a baking tray. Bake in the preheated oven for about 40 minutes.
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4.
Meanwhile, cut the leek lengthwise, rinse thoroughly, clean, and slice into 5 cm pieces. In a hot pan with melted butter, sauté while turning occasionally over low heat for 15-20 minutes.
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5.
Remove the fish from the oven, take it out of the leek bundle and keep warm. Strain the stock into a pot, add cream, bring to boil and simmer for 3-4 minutes. Thicken the sauce with cornstarch mixed in cold water and stir in butter flakes.
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6.
Whisk with an immersion blender until frothy. Remove skin from the fish, separate flesh from bones and portion. Arrange on preheated plates with the leek and drizzle with sauce before serving.
