Sandre with leek fondue
A delicate lemon-flavored cod fillet, served over creamy leeks sautéed in butter and then simmered in white wine, cream, and egg yolk, for a refined dish.
This Polish recipe highlights the delicate flavor of the cod. The leeks melt gently into the butter and white wine. The egg yolk and cream create a rich, creamy sauce.
Ingredients and directions
- Prep time15 min
- Cook time15 min
- Total30 min
- DifficultyMedium
- CostBudget
- Cooking methodnibbling
- Estimated cost$1.72 $1.72 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
- Gluten-free
Ingredients
people
- $0.32
- $0.18
- $0.23
- $0.92
- $0.03
- $0.01
- $0.03
Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.
Directions
- Rinse the fish, pat it dry, season it with pepper and salt, and then drizzle it with lemon juice. ≈ 2 min
- Wash the leek and cut it into thick slices. Sauté them in butter, season with salt and pepper, then deglaze with the wine mixed with egg yolk and cream. ≈ 8 min
- Place the haddock on the leeks, cover the pan and let it simmer for about 10 minutes.
The bill
Sandre with leek fondue
- 1 egg yolk$0.32
- 50 ml of white wine$0.18
- 100 g of leek$0.23
- 100 g of butter$0.92
- half a lemon’s worth of juice$0.03
- salt$0.01
- pepper$0.03
Total$1.72
that's $1.72 per person
Estimated price; varies by store.
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