Fish With Braised Leeks With Shrimp Butter Sauce

Prep Time
Cook Time
1h 20m
Ready In

"Wales, being on the coast takes advantage of the local fish supply. This particular recipes showcases how well simple flavors can marry together to make a spectacular dish, as the leeks are as much a hero as the fish. Lemon, capers and shrimp cut through the rich butter sauce, while the leeks are served whole, but are deliciously tender from being braised in a foil parcel and perfectly match with its partners; fish and sauce."

Original recipe yields 4 servings


  • Serving Size: 1 (322.6 g)
  • Calories 552.3
  • Total Fat - 31.5 g
  • Saturated Fat - 16.6 g
  • Cholesterol - 128.9 mg
  • Sodium - 424.9 mg
  • Total Carbohydrate - 39.3 g
  • Dietary Fiber - 4.4 g
  • Sugars - 4.8 g
  • Protein - 30.2 g
  • Calcium - 146.8 mg
  • Iron - 3.8 mg
  • Vitamin C - 39.1 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the oven to 180°C/gas mark 4

Step 2

Begin with the braised leeks: Trim the tops and roots from the leeks to create a clean, solid middle section approximately 15 cm long.

Step 3

Place the leeks next to each other on a large piece of foil and fold up the edges to form an open parcel.

Step 4

Add the butter, garlic clove and some seasoning to the leeks, then pour over the vegetable stock.

Step 5

Bring the foil together to form a tight parcel, sealing in the leeks and liquid, then place on a baking tray and cook in the oven for 25–35 minutes, or until the leeks are completely tender.

Step 6

If using skate; Prepare the skate wings by trimming the rounded edge by 5 mm and trimming the cartilage down one side to give the wings neat edges. Each trimmed wing should weigh approximately 165 grams – if the wings are much larger, you may need to halve them for cooking.

Step 7

If using salmon, make sure to remove bones and scales.

Step 8

Place a large frying pan over a medium heat. Once hot add the skate wings and cook for 2–3 minutes on each side, seasoning with salt and pepper as they cook

Step 9

When ready to serve, roughly chop 6 segments of the lemon and stir into the cooled browned butter (beurre noisette) with the shrimp, capers, and some freshly chopped parsley.

Step 10

Season to taste with salt and pepper and adjust as needed – add a little more lemon or parsley to balance the sauce if required.

Step 11

Unwrap the braised leeks and add 1 leek (discarding the garlic and stock) to each plate. Add the cooked skate wings and spoon over the Shrimp Butter Sauce to serve.

Tips & Variations

No special items needed.


Peggy Bright

This really is one of twissis' favourite recipes. Now it's one of ours too. She made it for us tonight while we were visiting her in Iceland. The sauce really makes this dish—a real show-stopper. Thanks for posting.

review by:
(13 Nov 2017)


Made for the Wales region of CQ4 & the Happy Campers team - This was my last recipe to make for the 2nd Rd & I'm so glad I managed to get it done. 50% of our dinner meals are now either fish or shellfish, so this was ideal for us. I had several options & chose tilapia. We favor using Old Bay & dried dill on most fish fillets, but I followed the recipe otherwise. My leeks were very lrg & the outside a bit tough, but the centers were tender & flavorful. The lemon/caper/shrimp butter sauce was divine! Your recipe is among my favorites so far for CQ4. Thx for sharing this company-worthy recipe w/us. It will definitely grace our table again. :-)

review by:
(22 Aug 2017)