Baked Fish with Sour Cream

Published

Ingredients

  • 500 gms fish fillets
  • 60 ml white wine
  • 40 gms butter
  • 1/2 tsp dried tarragon
  • 1 leek, white part only
  • 1 tsp flour
  • 150 mls sour cream
  • 1 tsp watercress or parsley, chopped
  • 2 tsp capers, drained chopped
  • salt & freshly ground black pepper

Preparation

  1. Place fish fillets in baking dish. Add wine and dot with half the butter. Season with salt & pepper and sprinkle over the tarragon. Cover dish and bake at 190°C for 20mins.
  2. Meantime, melt rest of butter in a saucepan, add chopped leek and let it cook gently until soft. Sprinkle in flour and cook aver low heat for 2 mins, stirring constantly.
  3. When fish is ready, pour juice into a jug.
  4. Add this liquid, a little at a time to the mixture in the saucepan, stirring with each addition. Bring to boil.
  5. Turn heat down to low, stir in cream, capers and chopped parsley or watercress. When it is heated through, pour over fish and serve.

Further Information

Yield 4