Contemporary bistro dish with Norman roots, the julienne fillet with leek cream unites the fineness of white fish and the sweetness of the studded leek. Simple and frank, it illustrates the winter cuisine of the Atlantic coast, between sea and bocage.

Ingredients (for 4 people)

• 4 fillets of julienne, 150 g each
• 3 large leeks, 600 g
• 25 g of sweet butter
• 10 cl dry white wine
• 20 cl of thick fresh cream
• 1 cup of Dijon mustard (optional)
• Fine salt, white mill pepper
• Lemon juice (a few drops)

Preparation

1. Clean leeks, thinly mince them.
2. Sweat in butter for 10 minutes without staining.
3. Deglaze with white wine, let it reduce almost to dry, add the cream and simmer for 5 minutes.
4. Season with salt, pepper and mustard if desired.
5. Poach the julienne fillets 3 to 4 minutes in simmering salt water.
6. Put on the leek fondue, cover with sauce and lemon lightly.

Advice & variants

Cook the fillets with steam for a lighter version. Add calvados or some Santiago nuts for a festive note. Serve with a chardonnay or nutmeg on lee.

Nutritional values

• Energy: 280 kcal
• Carbohydrates: 8 g – Lipids: 18 g – Protein: 22 g
• Salt: 0.9 g

Origins and anecdotes

This dish is inspired by Norman and Breton traditions combining white fish, white wine and cream. The julienne (lingual) is a northeastern Atlantic fish. The association with leek fondue appears in the bistro kitchen of the 20th century, heiress of the dippoise sauces. Contemporary classic inspired by the terroir, it perpetuates the frank flavours of the Atlantic coast.