4 Servings 20 min Cook
1/2 Tsp Dill Weed
2/3 Cup Water
8 Fillet Pollock
2 Leek Leeks
1 1/2 Tsp Wheat Flour
2 Tbsp Butter
1/2 Cup Sour Cream
1/2 Tsp Salt
1/4 Tsp Pepper
Whisk together sour cream and flour.
Wash leeks, and chop, then put in a large heavy skillet with butter, half of the water, salt, and pepper.
Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
Stir in sour-cream mixture and remaining water.
Add fish to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes.
Serve sprinkled with dill.
