FRIJE

Instructions

• 1.   1.
• 2.   Split the leeks in half lengthwise, wash them well, and pat them dry.
• 3.   Finely slice them.
• 4.   2.
• 5.   Melt them over low heat with olive oil, stirring often, until they are tender and translucent.
• 6.   Pour in the cream, season with salt and pepper, and mix well.
• 7.   Simmer for another 10 minutes to obtain a creamy consistency.
• 8.   3.
• 9.   Heat the oil in a pan and sauté the pollock fillets over medium heat for 5 to 6 minutes, depending on their thickness, without flipping them.
• 10.   Cover halfway through cooking and remove from heat as soon as the fish flesh is opaque all the way through.
• 11.   4.
• 12.   Pour the leek fondue into a warm dish and place the pollock fillets on top.
  Sprinkle with chopped parsley.
• 13.   Serve very hot.
• 14.   Variation
  Blend the cooked leek with soy cream.