Cod in Leek Leaf From the Steamer

For the cod, clean leeks, carefully peel off 12 large outer leaves, wash and blanch in a perforated steamer basket until pliable (at 100°C for 4 minutes or at 120°C for 1 minute).

Cut remaining leeks into rings, wash and drain. Peel and core apple, grate finely and mix with lemon juice, cream cheese and horseradish and season to taste. Wash cod, pat dry, cut into four equal pieces and season with salt and pepper.

Remove leek leaves. Place leek rings in an unperforated steamer basket. Season with salt and pepper, pour wine and cream and spread butter in flakes on top. Put into the oven and cook (at 100°C 4 minutes or at 120°C 1 minute).

In the meantime, place 3 leek leaves on top of each other in a star shape. Place a piece of fish fillet in the middle of each and spread with a little apple cream. Place in a greased, perforated cooking container, add to the leeks in the oven and cook (8 minutes at 100°C or 5 minutes at 120°C).

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