Ingredients:
4 potatoes
500 g white fish filet
2 small leeks
2 cloves of garlic minced
2 shallots minced
150 ml white wine
150 ml cream
2 teaspoons nutmeg
Directions
In a saucepan, heat some water over high heat. Add some salt.
When the water is boiling add the potaoes. After 10 minutes, add the leeks. Cook for 10 minutes more and drain the vegetables.
Peel the potatoes, chop the leeks and place in a bowl. Add the minced garlic.
Heat the milk over medium heat (don’t boil). Pour the milk over the leeks and potatoes.
Stir in the nutmeg and using a fork blend into puree.
Preheat the oven to 400 F
Cut the fish into dices. In a skillet heat some olive oil. Add the shallot and sauté for 2 minutes.
Add the fish and cook for 2 minutes more. Place the fish and shallot in the bottom of a baking dish.
In the same skillet heat the cream. Stir in the white wine. Add salt and pepper and pour in the baking dish over the fish.
Spread the leeks potatoes puree on top and sprinkle with bread crumbs.
Bake for about 20 minutes.
