White Fish Leek Gratin Recipes

Steps:

• Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
• Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
• Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
• Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
• Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
• Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

Steps:

• Heat oven to 200C/180 fan/gas 6. Boil the potatoes for 15-20 mins until tender, then drain. Reserve 3 tbsp corn and blitz the rest (with its juice) using a hand blender or a food processor until completely smooth, then mash into the potatoes. Cook the spinach following pack instructions - if you have a microwave, choose this method.
• Put the leeks in a pan with the 300ml milk and the butter. Cook gently, part-covered, for 8 mins until the leeks are tender. (Keep an eye on things as milk can easily boil over.) Mix the 3 tbsp milk with the flour and mustard, then stir into the leek mixture - keep stirring until thickened. Take off the heat and stir in three-quarters of the cheese.
• Squeeze as much liquid as you can from the spinach, then arrange on the base of 2 gratin dishes. Place a fish fillet on top of each, then spoon over the leek & cheese sauce. Top with the sweetcorn mash. Mix the remaining corn and cheese, and scatter on top. Place the dishes on a baking tray and cook for 25 mins until the fish flakes when tested and the top is golden.

Steps:

• Preheat the oven to 375°.
• Butter a 13-inch oval gratin pan or 4 deep, individual-sized baking dishes.
• Cut the potatoes crosswise into thin, uniform slices.
• Cut the leeks crosswise into slices about twice as thick as the potatoes.
• Season the fish lightly with salt and pepper.
• Arrange half of the potato slices in the prepared dish, overlapping them to cover the bottom.
• Season lightly with salt and pepper.
• Scatter half of the leeks over the potatoes, then arrange the fish slices over the leeks in a single layer, overlapping the slices as necessary.
• Top with the remaining leeks, then with the remaining potatoes.
• Season with salt and pepper.
• Pour the cream evenly over the layers; bake for 40 minutes.
• Remove from the oven and spoon some of the cooking liquid over the top of the gratin to moisten the potatoes and help them brown.
• Continue to bake until the top layer of potatoes is tender when pierced with a sharp knife, about 20 minutes.
• Let stand for 10-15 minutes and serve.

Steps:

• Preheat oven to 400 degrees.
• Trim about 1/2 -inch from the root ends of the leeks, then trim off and discard all of the tough green leaves.
• Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all of the layers.
• Scatter the leeks over the bottom of an ovenproof casserole.
• Mix with the wine or stock, salt, pepper, and mustard.
• Top with the fish and sprinkle with salt and pepper.
• Cover the casserole and put in oven.
• Bake for 10 - 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish.
• Uncover and serve with the leeks and pan juices spooned over the fish.

Steps:

• Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
• Cut the leeks into matchsticks: Place a leek half, flat side down, on a cutting board and cut it in half crosswise. Then slice the pieces lengthwise into thin (1/4-inch-thick) matchsticks. Repeat with remaining leeks.
• Spread leeks out on a rimmed baking sheet. Lightly drizzle them with oil and a pinch of salt and pepper, and toss to coat. Push aside the leeks to create 4 spaces in the center of the sheet pan just large enough for the fish fillets, then place the fillets in those cleared spaces. (Avoid putting the fish on top of the leeks, which won't cook as well if they're covered.)
• Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. The leeks surrounding the fish will be soft and silky, while those at the edges of the pan may turn delightfully brown and crisp in spots. If the fish is done but you think the leeks need a little more time, transfer the fish to a serving platter, tent with foil to keep warm, and continue to cook the leeks for another few minutes.
• While the fish is in the oven, make the salsa verde: Using a fine rasp grater, grate 1/2 teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice.
• Stir in olives, cilantro, garlic, red-pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to combine. Taste and add more salt, red-pepper or another squeeze of lemon, if needed.
• Place fish on plates and surround with leeks. Top with olive salsa verde.

Steps:

• Whisk together sour cream and flour.
• Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
• Stir in sour-cream mixture and remaining 1/3 cup water.
• Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.

Steps:

• Sprinkle fish on all sides with salt and pepper.
• Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
• Slice white part of leek lengthwise and rinse thoroughly between the leaves. Cut into thin strips, then into very thin cubes. There should be about 3 1/2 cups.
• Heat 2 tablespoons butter in a skillet and add shallots. Cook briefly, stirring, and add leeks. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice. Cover closely and cook 5 minutes. Uncover and cook until most of the liquid evaporates. Swirl in 6 tablespoons of butter and the chives or parsley. Add salt and pepper.
• Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets. Cook about 2 minutes on one side or until golden brown. Cook about 1 minute on second side. Cooking time will depend on thickness of fillets. This may have to be done in two batches.
• Spoon equal batches of the leek mixture into centers of four warmed plates. Cover each portion with one cooked fillet. Spoon 1 teaspoon of lemon juice over each fillet and serve.