Cod with leek and carrot

INGREDIENTS: (Serves 2)

2 cod steaks
1 leek, cut into 1/2” rounds
1 carrot, cut into ribbons
½ onion, finely sliced
2 Tbsp fresh dill
125ml dry wine wine
50ml double cream
Olive oil
Butter
Dry thyme
Salt and pepper

METHOD:

Sauce:
Heat 2 Tbsp of oil in a saucepan
Cook the onion and leek until soft
Add the dill and carrot
Season
Add the wine
Add ½ Tbsp of butter
Cook until carrot al dente
Add the cream
Reduce until the sauce coats the back of a spoon

Cod:
Lightly oil a baking sheet
Place the cod on it
Smudge a little butter on the fish
Sprinkle with a pinch of thyme
Season with salt and pepper
Bake in a very hot oven until firm (8-10 min)
Serve on a bed of sauce
Sprinkle with fresh dill.

Serve with Gratin Dauphinois