Perch with creamy mushroom & leek sauce

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Recipe «Perch with creamy mushroom & leek sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 600g Nile perch fillets, cut into 4 serving portions, Salt & freshly ground pepper, 1 leek, halved lengthways, thinly sliced, 200g Swiss brown mushrooms, thinly sliced , 2 garlic cloves, crushed, 1/2 cup white wine, 300ml carton cream , Steamed baby carrots, chopped fresh dill and potatoes, to serve.

Ingredients:

• 2 tbsp olive oil 
• 600g Nile perch fillets, cut into 4 serving portions 
• Salt & freshly ground pepper 
• 1 leek, halved lengthways, thinly sliced 
• 200g Swiss brown mushrooms, thinly sliced 
• 2 garlic cloves, crushed 
• 1/2 cup white wine 
• 300ml carton cream 
• Steamed baby carrots, chopped fresh dill and potatoes, to serve 

Instructions

1. Heat half the oil in a large non-stick frying pan over medium-high heat. Season both sides of the fish with salt and pepper. Add to pan and cook for 3 minutes each side or until crisp and just cooked. Remove from pan, cover loosely with foil and set aside.
2. Heat remaining oil in the pan over medium heat. Add leek, mushrooms and garlic. Cook, uncovered, stirring often, for 10-12 minutes or until leeks and mushrooms are very soft.
3. Increase pan heat to high and add wine. Cook for 1 minute. Add cream and reduce heat to medium.
4. Simmer, uncovered, for 5-6 minutes or until the sauce reduces and thickens slightly. Add fish to the pan and spoon sauce over the fish to warm through.
5. Toss dill with steamed carrots and potatoes. Serve with fish.