This is from the March/April 2015 issue of Cook’s Illustrated.
It makes a nice flaky result, along with a good sauteed veggie base to put the fish on.
The original calls for halibut, but haddock works great, too.
- four 6- to 8-ounce fish fillets - try to get a consistent thickness, and fairly thick
- 6 tbsp butter
- 1 lb leeks, halved and sliced thin, white and light green bits only
- 1 tsp Dijon mustard
- ¾ C dry white wine
- 1 tsp lemon juice
- Sprinkle fish with salt.
Melt butter in a skillet large enough to hold all of the fish fillets in a single layer.
Add the fish, skin side up, and set the heat to medium.
Cook until the butter burns, shifting the fish occasionally to prevent sticking.
- Remove the fish to a temporary plate, flipping it skin-side-down as you go.
- Add leeks, mustard, and a pinch of salt to the skillet and cook until the veggies start to soften
- Add the wine and bring to a simmer.
Return the fish to the pan, skin side down.
Cover and cook at a gentle simmer until the fish’s internal temperature reaches 135°F.
- Transfer the fish to a serving platter, then tranfer the veggies, arranging the veggies under the fish, and draining as much liquid as possible into the pan.
- Bring the remaining liquid to a simmer and hold it until thickended.
Once thickened, add some lemon juice and salt and pepper, and spoon over the fish.
Fennel and Figs
Replace the leeks with two fennel bulbs, cored and sliced thin.
Replace the mustard with four dried figs, chopped.
Replace the wine with Japanese white wine vinegar.