Leek Coulis

Yesterday's lunch was almost a disaster. I wanted to prepare a lemon sabayon to serve with fish and broccoli puree with roasted macadamia nuts. The sabayon recipe called for egg yolks and lemon juice and zest. To be exact for 6 egg yolks and 1 teaspoon of lemon juice. I thought it is not possible, that this is going to work, but as it is a recipe by one of my favourite chefs, I halved it and decided to try. As I thought, it was a disaster, but it is my fault. I have only read the ingredients, but not the recipe, where it also says to add some water. Though, I should have came to the idea of adding some liquid anyway. So quickly, I had to look for another sauce, and as I liked to idea of leek, I looked for a sauce with leek and found Roux's leek coulis with saffron. In some way I also wanted to use lemon in the dish so i made some candied slices of lemon and served it on top of the fried fish. By the way the fish this time is a Coregonus species, that are known as whitefishes.


Ingredients:
(recipe adapted from Michel Roux)
200 g leeks, white part only
25 g butter
150 ml chicken or vegetable stock
1 pinch of saffron
150 ml cream
1/2 teaspoon dill
salt, pepper


Half and wash the leeks, then slice them finely. Bring water to the boil and blanch it for 2 minutes. Melt butter and sweat leek over low heat for 10 minutes. Add stock, saffron and cook over medium heat for about 10 minutes. Add cream and cook for another 5 minutes. Whiz mixture then strain through a sieve, season with salt and pepper and add dill just before serving.