Fillet of Fish With Leek Sauce

• 4 skinless, boneless fillets of scrod, about 1 1/4 pounds (see note)
• Salt to taste if desired
• Freshly ground pepper to taste
• 3 leeks, about 1 1/2 pounds
• 9 tablespoons butter
• 4 tablespoons finely chopped shallots
• 1/4 cup dry white wine
• 1 cup fish broth or bottled clam juice
• 1/4 cup finely chopped chives or parsley
• 4 teaspoons freshly squeezed lemon juice

1. Sprinkle fish on all sides with salt and pepper.
2. Trim off root ends of leeks.
3. Cut each leek crosswise in half.
4. Put upper green portion to another use, such as soup, or discard.
5. Slice white part of leek lengthwise and rinse thoroughly between the leaves.
6. Cut into thin strips, then into very thin cubes.
7. There should be about 3 1/2 cups.
8. Heat 2 tablespoons butter in a skillet and add shallots.
9. Cook briefly, stirring, and add leeks.
10. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice.
11. Cover closely and cook 5 minutes.
12. Uncover and cook until most of the liquid evaporates.
13. Swirl in 6 tablespoons of butter and the chives or parsley.
14. Add salt and pepper.
15. Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets.
16. Cook about 2 minutes on one side or until golden brown.
17. Cook about 1 minute on second side.
18. Cooking time will depend on thickness of fillets.
19. This may have to be done in two batches.
20. Spoon equal batches of the leek mixture into centers of four warmed plates.
21. Cover each portion with one cooked fillet.
22. Spoon 1 teaspoon of lemon juice over each fillet and serve.

skinless, salt, freshly ground pepper, leeks, butter, shallots, white wine, fish broth, chives, freshly squeezed lemon juice

Taken from cooking.nytimes.com/recipes/12013 (may not work)