Gemfish in Leeks with Pernod Cream

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Ingredients:  (Serves 4)
750g Gemfish fillets
4 large leeks
60g butter
Ground black pepper & salt to taste
1.5 tbsp Pernod
2 tbsp lemon juice
1/3 cup sour cream
1.  Wash leeks thoroughly under cold running water.  Slice the leeks horizontally through the middle and then into four vertically.  Place on the base of a medium casserole dish.
2.  Place pieces of butter over the leeks.  Cut gemfish into serving pieces and place on top of leeks and butter.  Season well.
3.  Pour Pernod and lemon juice over fish and place a lid on the casserole dish and bake at 180C degrees for 30 minutes.
4.  Fish is cooked when it flakes easily with a fork.  To finish, stir in sour cream with cooking liquid to slightly thicken.
To serve, place leeks on a plate and lay fish pieces on top.  Spoon Pernod cream over fish.  Accompany with butter noodles.