Cod steaks on a bed of creamy leeks, potato and bacon
Time: ¾ hour
This dish was inspired by papet vaudois, a typical dish from the French-speaking part of Switzerland, which has a big fat sausage on the top instead of cod steaks, and no bacon.
- 2 cod steaks, about 1 inch thick
- 500g leeks, prepared weight, cut into rounds
- 1 onion, chopped
- 3 medium potatoes, peeled and sliced
- 5 or so rashers of bacon, chopped
- 100 ml stock
- 100 ml white wine
- a few tablespoons of cream
- flour for dredging
- butter, oil
- 2 wedges of lemon
- Fry the bacon over a medium heat with no extra fat until it’s starting to go crispy and lots of fat has run off into the pan.
- Add the leeks and onion, stir them around and cook for about 10 minutes.
- Throw in the potatoes, stock and wine, season lightly with salt and black pepper, and simmer for about 20 minutes.
- In the meantime, wash and dry the cod steaks, and dredge them in flour with salt and pepper.
- When the leeks have had their 20 minutes, melt some butter in a non-stick frying pan with a little bit of oil. When it’s hot, put in the cod steaks and cook them over a medium-high heat for five minutes on each side. Keep cooking the leeks in the meantime.
- Just before serving, stir a few tablespoons of cream into the leeks and check the seasoning.
- Pile the creamy leeks onto the plates, and pop the cod steaks on top with a wedge of lemon