For ➍4 pieces of skrei (180-200 g each)
3 leeks
1 shallot
20 cl oat cream
10 cl white wine
saffron
1 tbs olive oil
20 g butter
salt & pepper
Peel the leeks and cut them into pieces.
Melt the butter and oil in a sauté pan.
Add the chopped shallot.
Simmer for 2 m without browning.
Add the leeks and let them melt for 10-12 m.
Deglaze with white wine and reduce for 2-3 m.
Add the oat cream and saffron.
Mix and simmer gently for 5 m.
Add the leeks to the sauce.
Cover and simmer for 8-10 m over low heat.
Do not boil again after adding the fish.
The fish should remain pearly.
