Fish parcels with ragout of leeks

Name: Fish parcels with ragout of leeks
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves: 4
Ingredients: 4 large (46 g) sheets filo pastry olive oil for brushing over; salt and pepper; 4 fish fillets (see tips), skinned and boned; 200 ml water (approx); 1 fish or vegetable stock cube (see tips); 200 ml crème fraîche; 1 teaspoon lemon juice; 200 ml white wine; 1 tablespoon vegetable oil; 75 g butter; 2 leeks; 3–4 tablespoons olive oil; 1 teaspoon fresh chives

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

The hero of this dish is the ragout of leeks. I have put the fish in pastry to keep it stress-free, but you can also serve the ragout alongside almost any poached, baked or pan-fried fish.

Ingredients

For the Chive Oil

1 teaspoon fresh chives
3–4 tablespoons olive oil

Main course
Pescatarian

Method

To make the chive oil, chop fresh chives very finely, bruise slightly with the side of a knife, scrape into a jar with the olive oil and season well with salt and pepper.
For the ragout, remove the coarse, green ends of the leeks.
Cut them lengthways and shred finely. Put into a sieve and wash well under cold, running water to remove any soil or sand.