Cod Fillets with Leek Sauce, a very tasty and delightful fish dish, perfect for those who enjoy combining fish with vegetables.

The recipe is really simple to prepare and very tasty. I cooked the cod in a pan with white wine. Once cooked, I paired it with a delicious sauce with leeks, made with sautéed leeks and béchamel, which I then put in the blender glass and blended until a homogeneous cream was obtained.

A perfect combination. I’m sure it will win you over with its flavor.

I used salt cod (which is salted cod), after desalting it, but the recipe is also perfect with fresh or frozen cod or other types of fish: what may change is the cooking time.

But now, let’s see together how to make the recipe for Cod Fillets with Leek Sauce. Prepare the ingredients and let’s start.

And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.

Gabriella

Other tasty recipes to try:

Difficulty: Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian

Ingredients

2 fillets cod
flour
3/8 cup dry white wine
to taste salt
to taste white pepper
to taste parsley
to taste chives
2 leeks
1 cup béchamel
extra virgin olive oil
1/2 onion

Tools

To make the Cod Fillets with Leek Sauce you need:

1 Pan non-stick
1 Immersion Blender
1 Chopper

Steps

HOW TO MAKE THE COD FILLETS WITH LEEK SAUCE

First, clean the leeks, removing the roots, outer leaves, and the toughest green part (set it aside, it will be useful for making Cauliflower Cream Soup with Potatoes and Leeks). Wash them and then dry them with a clean cloth. Cut the leeks into thin slices and put them in a non-stick pan with a drizzle of extra virgin olive oil, along with the finely chopped onion.
Cover with a lid and let them stew for about 10 minutes, adding a little boiling water if necessary.
At this point, prepare the béchamel with 0.7 oz of butter, 0.7 oz of flour, and 7 oz of milk. Melt the butter in a saucepan over low heat and heat the milk in another. If you want, heat it in the microwave to save time. Gradually pour the flour into the melted butter and continuously stir with a whisk.
Gradually add the hot milk and stir with the whisk, avoiding lumps. At this point, bring it back to the heat and bring to a boil. Add the salt and pepper and mix well. If you like, you can also add nutmeg. Continue to stir with the whisk. Once creamy, the béchamel is ready.
Once the leeks are cooked, incorporate the béchamel. Transfer the mixture into the mixer glass and blend until you get a homogeneous cream.
Meanwhile, flour the cod fillets (cut them into pieces if they are too large), shake them to remove the excess flour
and cook them in a non-stick pan with a drizzle of extra virgin olive oil for a few seconds on both sides. Deglaze with white wine and let it evaporate over high heat.
Salt and pepper and then cook until done: cooking times depend on the size of the fillets and the type of fish. To test cooking, try inserting a fork in the center of the fillet: if it enters easily, it means it’s cooked.
Finally, pour the leek cream into a plate and place the cod fillets on top.
Garnish with chopped chives and parsley. Here are the Cod Fillets with Leek Sauce ready. Enjoy your meal!
Until the next recipe.