A leek fondue, cream, a splash of white wine, and the cod loin baked in it: the Sunday dish. The cream protects the delicate flesh of cod while it cooks and makes the sauce at the same time. One dish, 35 minutes.
- Serves 4
- Total time: 35 minutes
Ingredients
- 4 skinless Icelandic cod loins (150 to 180 g each)
- 3 leeks, finely sliced (white and pale green)
- 30 g butter
- 100 ml dry white wine
- 250 ml thick crème fraîche
- 1 tsp Dijon mustard
- Nutmeg
- Salt, freshly ground pepper
- Optional: 30 g grated Parmesan
Method
- Soften the leeks in the butter over a low heat for 12 to 15 minutes with a pinch of salt and without colouring, until tender.
- Pour in the white wine and reduce almost to nothing. Add the cream, mustard and a touch of nutmeg, season with pepper, and simmer for 2 minutes.
- Preheat the oven to 180 °C. Spread the leek fondue in a gratin dish, lay the loins on top, salt them lightly and coat with a little sauce.
- Bake for 15 to 18 minutes; scatter with Parmesan halfway through if you like it gratinéed. The flesh should be pearly and flake apart.
- Serve with rice or steamed potatoes for the sauce.
The right product
Take thick loins, they stay moist in the cream: Our skinless cod loins, delivered chilled in 24 to 48 hours.