Les chaudrees pitchounes

Name: Les chaudrees pitchounes (Individual marmites of seafood with creamy leeks)
Yield: For 8
Cuisine: French
Ingredients: 1 ounce (30 g) black truffle, cut into fine julienne; 1 pound (450 g) fillet of sole; 2 pounds (900 g) other boneless fish fillets–red snapper, salmon, trout, lake whitefish, sea bass, etc.; 2 pounds (900 g) other boneless fish fillets–red snapper, salmon, trout, lake whitefish, sea bass, etc.; 2 pounds (900 g) other boneless fish fillets–red snapper, salmon, trout, lake whitefish, sea bass, etc.; 2 pounds (900 g) other boneless fish fillets–red snapper, salmon, trout, lake whitefish, sea bass, etc.; 2 pounds (900 g) other boneless fish fillets–red snapper, salmon, trout, lake whitefish, sea bass, etc.; 2 pounds (900 g) other boneless fish fillets–red snapper, salmon, trout, lake whitefish, sea bass, etc.; 2 pounds (900 g) leeks; 12 tablespoons (170 g) butter; 2½ teaspoons salt; Freshly ground pepper; 2 cups (½ L) heavy cream; ¾ bottle light white wine–a Sancerre or California Fumé Blanc; ¾ bottle light white wine–a Sancerre or California Fumé Blanc; 8 of any of the following–prawns, crayfish, langoustine, or scallops (optional); 8 of any of the following–prawns, crayfish, langoustine, or scallops (optional); 8 of any of the following–prawns, crayfish, langoustine, or scallops (optional); 8 of any of the following–prawns, crayfish, langoustine, or scallops (optional); 8 fresh mussels or clams, in their shells, well scrubbed (optional); 8 fresh mussels or clams, in their shells, well scrubbed (optional); ¾ bottle light white wine–a Sancerre or California Fumé Blanc; 8 fresh mussels or clams, in their shells, well scrubbed (optional)

Individual marmites of seafood with creamy leeks

Preparation info

For
8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

2 pounds (900 g) leeks
12 tablespoons (170

Europe
France
Dinner
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Lightly butter the bowls. Trim the leeks of their tough or dirty greens and the roots, slit them lengthwise, and wash thoroughly under cold running water. Chop coarsely, then melt the butter in a heavy-bottomed saucepan or skillet, add the leeks, and cook gently in the butter, covered, for 8 to 10 minutes, stirring occasionally. Uncover and continue cooking over medium-low heat until nearly ten