Leeky Dory

12 ingredients
1 steps

Ingredients

  • 4 leeks, cleaned well and chopped fine (white to pale green only)
  • 4 shallots, peeled and chopped fine
  • 1/4 cup olive oil
  • salt
  • pepper
  • 12 serving-size boneless portions of Dory or other thick white fish (can use thawed freezer-packs or fresh)
  • 1 bay leaf
  • 4 cups fish stock (or use cubed concentrate found with other bouillons in the supermarket)
  • 5 cloves garlic
  • 5 egg yolks
  • 1/2 cup olive oil
  • 1 or 2 lemons, wedged

Directions

  1. 1
    {"0":"Saute the chopped leeks and shallots in a large skillet with the 1\/4 cup olive oil, salt and pepper to taste. When wilted but not browned, about 10 minutes, add the thawed fish pieces and the fish stock along with the bay leaf. Cook 15 minutes till fish is done.","2":"Remove fish from the pan and continue cooking the stock rapidly until it has reduced by half (maybe 20 minutes).","4":"While the stock reduces, make an aioli in the blender as follows: Peel the garlic and put in the blender with the egg yolks. Blend well. With the blender running, add very very gradually the 1\/2 cup olive oil, starting with just a drop or two at a time, and progressing to a thin stream. Watch the consistency to make sure the oil is incorporated as you go. This will take several minutes and the result will look like yellow mayonnaise.","6":"Add a few ladles of the hot stock slowly to the aioli in the blender, whirring briefly so as not to let the eggs cook. Then stir all the blender contents into the pan and stir until thickened.","8":"Serve the fish on a garnished platter surrounded by lemon wedges, and pass the sauce in a gravy boat."}

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