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, cultured

  ½ cup or 121g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

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