
Tender white fish cooked gently with creamy leeks and served with simple boiled potatoes.
180 gWhite fish
80 gCream
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25 gButter
150 gLeek
250 gPotato
5 gDill
2 tspLemon Juice
To tasteSalt
To tasteBlack Pepper
Boil potato in salted water for 15 minutes until tender.
Cook leek in butter for 8 minutes until soft.
Add cream, salt, and black pepper, then simmer for 3 minutes.
Add white fish to the creamed leeks, cover, and cook for 7 minutes.
Finish with lemon juice and dill.