Filets de Daurade aux poireaux
Serves : 4 celebrities
Preparation : 20 minutes
Cooking : 50 minutes
Instructions
Cut off the green parts of the leeks (you can use them to make soup); keep only the white parts. Wash them, drain them, and cut them into thin strips (slice them thinly).
Melt half the butter in a sauté pan; add the thinly sliced white parts of the leek to the hot butter. Stir well with a wooden spoon; cover; reduce the heat and let them steam (cooked covered) for 10 minutes.
Meanwhile, bring 1/4 liter of salted water to a boil, pour it over the blanched leek whites, and let them cook for about 15 minutes.
Cut the lemon in half and squeeze it. Season the sea bream fillets with salt and pepper, then drizzle half of the lemon juice over them.
Preheat the oven to high heat. Generously butter an ovenproof dish; place the white parts of the leeks and their cooking liquid in the bottom of the dish; drizzle the remaining lemon juice over them.
Arrange the sea bream fillets on top of the leeks. Drizzle them with the crème fraîche. Place the dish in the preheated oven and bake for about 25 minutes.
Serve very hot, straight from the baking dish.