Garfish fillets with leek and garlic sauce
Serves 6
Serves 6Ingredients
- 4 cloves garlic, peeled
- 2 large leeks, outer layer removed
- 10 spring onions, outer layer removed
- 50ml olive oil
- 25g butter
- 250ml fish stock
- salt and freshly ground black pepper
- 12 fillets garfish
- olive oil and butter for cooking
Method
- Preheat oven to 180°C
- Finely slice the garlic and leeks
- Slice the spring onion on a diagonal, to give you long oval pieces
- Heat the olive oil and butter in a large saucepan over medium heat
- Add garlic and leeks and sauté for 4-5 minutes until soft
- Stir in green onions and stock
- Simmer until stock is reduced by half, stirring occasionally
- Season with salt and pepper
- Season the garfish fillets with salt and pepper
- Roll each fillet into coils and seal with toothpicks
- Place a thin layer of olive oil in the bottom of a baking dish
- a This is a job worth sharing with the kids; they will love rolling the garfish into little snakes
- Place the garfish into the dish and top each one with a knob of butter
- Place in the oven and bake until cooked, about 4-5 minutes
- Serve the fish with the leek and garlic sauce and steamed rice that has been tossed with some melted butter and chopped parsley
