Tartlet of Brill with Baby Leeks

Name: Tartlet of Brill with Baby Leeks
Ingredients: 175 ml/6 fl oz double cream; 15 g/½ oz butter; 120 ml/4 fl oz fish stock; 50 ml/2 fl oz dry white wine; 1 X 350 g/12 oz fillet of brill; 350 g/12 oz young leeks; 4 x 10 cm/4 inch shortcrust tartlet cases; Salt and freshly ground white pepper; Salt and freshly ground white pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Turbot or John Dory would be good substitutes for this easy-to-make first course. I much prefer to use really young, pencil-sized leeks, but they are hard to get hold of unless you grow your own.

Ingredients

1 X 350 g/12 oz fillet of brill
350 g/12

Starter
Pescatarian

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Cut the leeks into 1 cm/½ inch dice if they are large or just cut them across at an angle if they are small. Wash and dry well.

Skin the fillet of brill and cut 12 slices across the fillet at a slight angle. L