Fish Fillets with Leeks

A lunch recipe found in “Mat for Travle” (Food for People in a Hurry) published by Hjemmets Kokebokklubb in 1982
Fish Fillets with Leeks

4 servings
Preparation: About 10 min.
Cooking time: 5-10 min.
Can not be frozen

1 -2 packs of deep-frozen breaded fish fillets
50-75 g [1,75-2,75] butter
salt and pepper
3-4 leeks
water + salt
4 1/2 tablespoon oil
2 tablespoons vinegar
Freshly ground pepper
1 chopped hard boiled egg
Finely chopped parsley


[1] Rinse the leeks and cut the white parts into equal sized slices. Boil them tender in slightly salty water. Drain the leeks well and cool them.

[2] Mix oil, vinegar, salt and pepper for the dressing and add the cold leek slices. Sprinkle with the chopped egg and parsley and let the dressing rest until you are ready to serve the dish.

[3] Fry the fish fillets on both sides in light brown butter in a frying pan. Serve the dish with  wholemeal rolls and butter.