Leek

Elegant-But-Easy Leek-Wrapped Fillet of Sole with Roasted Beet Sauce

Posted by Carole Koch

2 medium leeks
2 large cloves garlic, unpeeled
1 large beet, scrubbed, trimmed, with about 1 inch of stems attached
2 tablespoons water
1 1/2 teaspoons fresh lemon juice, or to taste
1 teaspoon balsamic vinegar, or to taste
3 6 to 7-ounce sole fillets, skinned
1 1/2 teaspoons freshly grated lemon zest, or to taste
2 teaspoons olive oil

Cut off root ends of leeks and trim tops so that leeks are 8 to 10 inches long. Discard tough outer leaves. Separate leaves and soak in a large dish filled with water, rubbing to remove any sand. Drain. Fill a large bowl with ice and cold water. Bring a kettle of salted water to a boil. Blanch leeks in batches, stirring, 1 to 2 minutes, or until tender. Use tongs to transfer cooked leeks to the ice water. When leeks are cooled, drain on paper towels in one layer. Leeks may be made 1 day ahead, rolled in damp paper towels, and chilled in a sealed plastic bag.

Preheat oven to 450 degrees F. Lightly oil a shallow baking pan.

Separately wrap garlic and beets tightly in foil, place on a baking sheet; roast for 30 minutes, or until garlic is tender. Transfer garlic to a plate and continue to roast beets until tender, about 30 minutes more.

Unwrap garlic and beets carefully and cool until they can be handled. Squeeze garlic out of peel into blender. Peel and cut beets in to 2-inch pieces, discarding stems. In blender blend garlic with beets, water, lemon juice, vinegar, and salt and pepper to taste until smooth. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce over low heat and season with salt and pepper.

Season tops of sole fillets with salt and pepper and half of zest. Wrap about 5 leek strips completely around each fillet, overlapping them slightly and leaving ends of fillet exposed. Transfer wrapped fillets as to oiled pan and brush tops with oil. Roast in middle of oven 8 minutes or until cooked through.

Serve fillets over sauce and garnish with remaining zest.

Serves 6.

Adapted from fooddownunder.com.

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