Sea Bass with Leeks, Potatoes and Balsamic Vinaigrette

Ingredients

  • 2 tablespoons (¼ stick) butter
  • 2 tablespoons plus ¼ cup olive oil
  • 8 cups thinly sliced leeks (white and pale green parts only)
  • 1 cup canned low-salt chicken broth
  • ¼ French-bread baguette (about 2 ounces), sliced, lightly toasted
  • 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
  • 2 large garlic cloves
  • + 6 more ingredients
    • ½ teaspoon salt
    • 6 medium-size red-skinned potatoes
    • ¼ teaspoon pepper
    • 6 6-ounce sea bass fillets
    • ¼ cup plus 1 teaspoon Dijon mustard
    • 2 tablespoons balsamic vinegar

1. Melt butter with 1 tablespoon olive oil in heavy large skillet over medium heat. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper. 2. Place toasted...

View full recipe at SpringPad

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