Fish with Creamy Leeks

Ingredients

• Dill weed

  Spices, dried

  ½ tsp or 0.5g

• Water

  Plain, clean water

  ⅔ cup or 158g

• Pollock

  Fish, atlantic, raw

  16 oz or 454g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Wheat flour

  White, all-purpose, unenriched

  1 ½ tsp or 4g

• Butter

  Unsalted

  2 tbsp or 28g

• Sour cream

  Reduced fat

  ½ cup or 115g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Whisk together sour cream and flour.
2. Wash leeks, and chop, then put in a large heavy skillet with butter, half of the water, salt, and pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
3. Stir in sour-cream mixture and remaining water.
4. Add fish to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.

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