- 350g whiting fillets
- Sea salt
- Freshly ground pepper
- 1/2 mug of plain white flour
- A few splashes of olive oil
- 3-4 leeks, cleaned, trimmed and finely sliced (save the tougher dark green bits for the stock pot)
- 100ml of white wine
- 200g crème fraiche
- 1/2 tsp mustard
- A handful of roughly chopped parsley, basil or tarragon
1. Season the fish well on both sides. Put the flour on a large plate. Coat the fish in flour. Set aside.
2. Heat a splash of oil in a large pan over medium-high heat. Add the leeks. Season. Lower the heat, cook till they're soft. Add the wine. Bubble it up and reduce by half. Then, fold in the mustard and crème frâiche. Take off the heat while you cook the fish.
3. Place a new pan over high heat. When it's hot, add a splash of oil. Let it warm for a mo. Add the fish - cook till golden on each side.
4. Warm the sauce back up for a min or two. Taste. Season. Serve. Scatter over some herbs over if you have some.