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