But I am more used to them now, and yesterday I chopped up an onion with them, so I’m moving forward. Sadly, they did not find me a rich husband in the week I’ve had them, so I’m not a lady of leisure at all and I still find myself having to scrub the bathtub and make myself food.
|Fish being cooked "en papillote" for the leek sauce|
|Little packages of fish!|
For now, we’ll go with Wikipedia. As it turns out, this sauce is not exactly a beurre-blanc, as it is not emulsified. But I feel confident in saying it is an adaptation on one. All you need are leeks, butter, white wine and some salt and pepper. So simple, and so yummy. And maybe not THAT low on calories, considering there is some hefty butter in the sauce. But anyway, it’s the holidays, so let’s not worry ourselves with that. Start by slicing your leeks. Let me just take a moment to give you a little advice about leeks. They grow in the ground. They are FULL of dirt and sand, always. Secretly, and don’t you tell anyone this, sometimes I don’t wash my produce. Unless there is visible dirt, I just skip it. Even apples. What doesn’t kill you, right?
I can already hear the lectures I’m going to get about pesticides and germs, so we’ll move on. Just note that leeks really do require you to wash them thoroughly first, unless you want to serve your guests a mouth full of dirt and centipedes. (I’m just kidding, I have never seen an actual centipede in a leek- but I guess I’m feeling a little morbid today.) So wash your leeks, and wash fresh coriander too. That’s always full of the dirt.
|This sauce is ready for a friend!|
|Completed fish dinner, and yes that is a fish plate!|
Stir that sauce well and the cheese because melted in. Add the juice of one lemon to add a little freshness to it. Voila! So easy, so decadent, and so delicious.