By Ilse van der Merwe
There’s a quiet elegance to French cooking—a refined balance of richness and restraint. This beautifully simple line fish recipe by Ilse van der Merwe captures that spirit with its velvety leek cream, gentle aromatics, and perfectly seared fillets. Best enjoyed with a chilled glass of La Motte’s La Famille Sauvignon Blanc 2025, whose crisp minerality and citrus lift echo the dish’s subtle, savoury notes.
Ingredients (Serves 2)
- 2 Tbsp olive oil
- 2 portions firm white fish (300–400 g total, e.g. cod, sea bass, or kingklip)
- Salt & black pepper, to taste
- 2 Tbsp butter
- ±200 g leeks, sliced lengthways (discard dark green ends)
- ¼ cup dry white wine
- 250 ml cream
- Zest of ½ lemon
- Chopped Italian parsley and/or chives, to finish
Method
- Sear the Fish
Heat the olive oil in a wide non-stick pan over medium-high heat. Season the fish, then sear skin-side down for 4–5 minutes until crisp. Flip briefly to colour the flesh side, then remove from the pan. - Prepare the Leek Cream
Melt the butter in the same pan. Add the leeks and cook until tender and lightly charred. Deglaze with white wine and reduce by half. Stir in the cream and bring to a gentle simmer. - Finish and Serve
Return the fish to the pan, skin-side up. Let it gently poach until just opaque. Finish with lemon zest, adjust seasoning, and top with fresh herbs.
This dish’s mellow richness is a natural match for La Famille Sauvignon Blanc 2025, which cuts through the cream with precision and elevates the freshness of the fish. A timeless combination of elegance and ease.
