Fish Baked with Braised Leeks and Pineau De Charentes from The Cooking of South West France by Paula
The combination of silky, soft leeks and assorted juicy fresh fish is famous all along the western coast of France. What makes this recipe special is the addition of Pineau de Charentes, an aperiti...
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Ingredients
- ½ cup Pineau de Charentes
- ½ pound sole, or any member of the flatfish family such as cod, haddock, and whiting
- 3 pounds young leeks, about 8
- ½ cup dry white wine
- 1 teaspoon brined green peppercorns, rinsed and lightly bruised
- 1 pound unskinned fillets of mixed meaty white-fleshed fish, such as snapper, blackfish, grouper, haddock, pollock, or striped bass
- Coarse salt
- freshly ground pepper
- ½ cup crème fraîche
- 6 tablespoons unsalted butter
- 2 teaspoons minced fresh tarragon
- 1 tablespoon minced fresh chives
- 6 medium-sized mussels, preferably cultivated
- 2 teaspoons minced fresh flat-leaf parsley
- 6 large sea scallops
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