Baked sole fish with baby leek

🧂 Ingredients

• 1 pc Dover sole 800 gr
• 30 gr butter
• 8 pcs baby leeks
• 100 ml fish stock
• 100 ml cream
• 6-7 pcs diced cherry tomatoes
• 1 pc chopped shallot
• 2 tbsp chopped fresh coriander

Instructions

• 1 Clean, trim and fillet the Dover sole.
• 2 Melt a knob of butter in a sauté pan and stir fry the baby leeks for 3-4 minutes
  before adding the fish stock. Cook the baby leeks with a lid until tender.
• 3 Meanwhile, combine the cherry tomatoes, coriander and shallot to make a salsa
  and season with a little salt and pepper.
• 4 Add the cream to the leeks and cook for another 3-4 minutes. Season to taste.
• 5 Arrange the baby leek and the cream sauce onto a greased baking tin.
• 6 Season the sole fillets with salt and pepper and fold in two.
• 7 Place the sole fillets on top of the leek and generously top with the tomato
  salsa.
• 8 Bake in the oven at 175°C for 15-20 minutes.

Nutrition Info