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1
Before chopping, rinse thoroughly between the leek leaves and pat dry.
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2
Chop the leeks as finely as possible.
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3
There should be about 3 1/2 cups.
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4
Heat 1 tablespoon of the butter in a saucepan and add the leeks.
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5
Cook, stirring often from the bottom, about 3 minutes.
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6
Add the 2/3 cup of wine and stir.
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7
Bring to the boil and cover.
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8
Cook 10 minutes.
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9
Keep warm.
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10
Meanwhile, using the remaining 1 tablespoon of butter, grease the bottom of a heavy skillet large enough to hold the fish pieces in one layer without crowding.
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11
Sprinkle the bottom of the skillet with shallots and arrange the fish pieces over it.
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12
Sprinkle with salt and pepper to taste.
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13
Pour the remaining 1/2 cup of wine over the fish.
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14
Bring the wine to a boil and cover the skillet closely.
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15
Cook 4 minutes or less until the fish just loses its raw look.
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16
Transfer the fish pieces to a warm serving platter.
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17
Cover closely with foil and keep warm.
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18
Cook down briefly the skillet liquid to 1/2 cup and then pour it into a saucepan.
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19
Add the cream.
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20
Bring to a boil and cook over moderately high heat about 4 minutes or until reduced to 3/4 cup.
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21
Set aside 6 tablespoons of this sauce to be added to the linguine, which will accompany this dish.
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22
Spoon four equal portions of the cooked leeks onto four individual serving dishes.
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23
Top each portion of leeks with one piece of fish.
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24
Spoon all but the reserved 6 tablespoons of sauce over the servings.
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25
Serve equal portions of linguine in cream sauce on the side.
