You should be eating more leeks. They’re cheap, available everywhere, and low in calories, plus their taste basically turns into butter upon sautéing in a smear of olive oil. Leeks can be used anywhere you’d use an onion, which is to say, at the beginning of practically every kitchen preparation known to man.
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Whitefish loves leeks. This one is a merluza (hake) filet, and has been steamed over said sautéed leeks, garlic, dill, and a glug of white wine. Add S&P, drizzle with EVOO, and begin anxiously anticipating tomorrow so you can eat it again.
Merluza and Leeks in White Wine
ganked from Mark Bittman.
4 cloves garlic
dill, or thyme – I actually liked the thyme better. Bittman suggests basil.
1/3 c white wine
1. Clean your leek, then roughly chop it. Mince the garlic and toss it into a frying pan with the leek and a splash of olive oil over medium heat. Add some S&P. You want to “sweat” the leek – soften it and allow it to develop a beguiling complexity of flavor, but not overtly brown it.
2. Toss in your herb of choice followed by the white wine. Let the liquid come to a simmer, then lay the merluza atop its leeky bed. Crack some pepper over it. Turn down the heat if needed, cover, and let steam for 3-5 minutes depending on the thickness of the filet.
3. Guild the lily with a drizzle of EVOO. Devour with a chilled glass of white.