Merluza and Leeks in White Wine

14 10 2012


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.

Don’t let the whiskers put you off. David Lebovitz demystifies the beard.

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.

1 leek
4 cloves garlic
olive oil
dill, or thyme – I actually liked the thyme better. Bittman suggests basil.
1/3 c white wine
merluza filet

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.


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