Cod Steaks on a Bed of Creamy Leeks, Potato and Bacon
"This dish was inspired by papet vaudois, a typical dish from the French-speaking part of Switzerland, which has a big fat sausage on the top instead of cod steaks and no bacon.
I haven't tried this yet but wanted to save here for safekeeping. I got this from www.jill.net"
- Ready In:
- 49mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 2 cod steaks, about 1 inch thick
- 500 g leeks, prepared weight, cut into rounds
- 1 onion, chopped
- 3 medium potatoes, peeled and sliced
- 5 slices bacon, chopped
- 100 ml stock
- 100 ml white wine
- 3 tablespoons cream
- flour (for dredging)
- butter, oil
- 2 wedges lemons
directions
- Fry the bacon over a medium heat with no extra fat until it's starting to go crispy and lots of fat has run off into the pan.
- Add the leeks and onion, stir them around and cook for about 10 minutes.
- Throw in the potatoes, stock and wine, season lightly with salt and black pepper, and simmer for about 20 minutes.
- In the meantime, wash and dry the cod steaks, and dredge them in flour with salt and pepper.
- When the leeks have had their 20 minutes, melt some butter in a non-stick frying pan with a little bit of oil. When it's hot, put in the cod steaks and cook them over a medium-high heat for five minutes on each side. Keep cooking the leeks in the meantime.
- Just before serving, stir a few tablespoons of cream into the leeks and check the seasoning.
- Pile the creamy leeks onto the plates, and pop the cod steaks on top with a wedge of lemon.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
