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White fish and leeks in foil


15 minutes


20 minutes



White fish and leeks in foil
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4 monkfish filets, each approximately 150 g (1/3 lb.)
15 ml (1 tbsp.) olive oil
1 garlic clove, chopped
2 leek whites, julienned
Salt and freshly ground pepper, to taste
125 ml (1/2 cup) white wine
60 ml (1/4 cup) cooking cream, 15% MF or 35% MF
30 ml (2 tbsp.) old-fashioned mustard


  1. Preheat barbecue to medium-high heat.
  2. In a frying pan, heat olive oil and sauté garlic and leeks for 5 minutes. Season.
  3. Deglaze with wine and reduce to almost dry.
  4. Add cream and let simmer for 5 minutes.
  5. Prepare 4 large squares of aluminum foil and cover each with parchment paper.
  6. Place first a quarter of the leek sauce and then one fish filet on each piece of parchment paper. Brush with mustard.
  7. Close the foil parcels and barbecue for approximately 10 minutes.
  8. Serve fish with sauce and colourful vegetables.

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