Ingredients (4 servings):
4 fish fillets, each about 150 g
1 kg leek
375 ml vegetable stock
1 onion
4 tablespoons butter
200ml milk
1 tbsp. flour
2 tbsp. Dijon mustard
1 tbsp. cream
3 stalks parsley
Nutmeg
Flour
Salt
Pepper
Preparation:
Clean, wash and cut the leeks into rings.
Put one tbsp. of butter in a saucepan and sauté the leeks in it. Sprinkle with salt, pepper and nutmeg.
Pour 250 ml of vegetable stock, bring to the boil and let simmer covered for about ten minutes. Make sure that the vegetables do not become too soft.
Peel the onion and chop finely. Heat a tbsp. of butter in a pan, fry the onions until translucent and sprinkle a big tbsp. of flour over them.
While stirring continuously, add 125 ml of vegetable stock and the milk and bring to a boil.
Now turn down the heat and simmer for about five minutes. Stir in the mustard and season the sauce with salt and pepper. Finally refine with some cream.
Rinse and dry the fish fillets, season both sides with salt and pepper, coat the fillets with flour. Heat the remaining butter in a pan and fry the fish from each side three minutes.
Chop the parsley finely.
On a plate put the fish fillets on the leeks and pour some sauce all around and sprinkle with parsley.