Baked Grass Carp Leek (Printable Recipe)

Mild grass carp baked in a leek and spinach sauce with white wine for elegant flavor and presentation.

# Ingredients You'll Need:

→ For the fish

01 - 1 kg grass carp, cut into pieces
02 - Salt to taste
03 - Black pepper to taste

→ For the sauce

04 - 4 leeks, sliced into half-moons
05 - 3 tablespoons clarified butter
06 - 2 cloves garlic, chopped
07 - 1 handful fresh spinach leaves
08 - 1 handful fresh parsley, chopped
09 - Salt to taste
10 - Black pepper to taste

→ For the roux

11 - 2 tablespoons clarified butter
12 - 1 tablespoon all-purpose flour
13 - 1 glass dry white wine

→ For garnish

14 - Lemon slices
15 - Fresh parsley sprigs

# Steps to Follow:

01 - Wash and slice leeks into half-moons. Heat 3 tablespoons clarified butter in a saucepan over medium heat.
02 - Add leeks to the butter and sauté for 3–4 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Stir in spinach leaves and chopped parsley until wilted and evenly mixed.
04 - In another pan, melt 2 tablespoons clarified butter. Whisk in flour and cook for 1–2 minutes, stirring constantly.
05 - Gradually pour in white wine while whisking to create a smooth, slightly thickened mixture.
06 - Pour the wine mixture over the vegetables. Stir well and season with salt and pepper. Simmer for 2–3 minutes.
07 - Transfer the sauce to a baking dish, spreading it evenly to form a base layer.
08 - Season fish pieces with salt and pepper. Place over the sauce in a single layer.
09 - Cover the dish with foil and bake at 140°C (285°F) for 40 minutes, or until fish flakes easily.
10 - Top with lemon slices and fresh parsley before serving.

# Extra Tips:

01 - Use fresh grass carp with clear eyes and firm texture for best results.
02 - Avoid overcooking to maintain the fish’s delicate, flaky consistency.
03 - Cod, haddock, or sea bass can substitute for grass carp, adjusting bake time as needed.

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