The worst part about being sick this past week is that it’s summer. The weather is gorgeous. Not a cloud in the sky, and I can’t go out and enjoy it! I want my tan back. I’d love to get my nails done. Just going for a walk would be great, but alas not yet it seems. Body says “No.” On the bright side, my voice started coming back today. It’s not perfect, but the essential words generally make it out, and you can get the gist of what I’m trying to say.

No outside trips, but I am at least returning to the kitchen. YAY! I thought I’d do some pan seared Barramundi with Champagne Leeks and Lemon Cream. I wouldn’t normally do a sauce with the fish because Scott actually loves it and doesn’t need fishy flavours masked anymore, but I have leeks to use and there’s some champers in the fridge, etc. . .

In case you want to try this simple sauce, here’s the recipe:

Champagne Leeks and Lemon Cream:

2 T. butter

2 T. shallots, minced

2 medium leeks, sliced in rounds

1/2 C. (120ml) champagne

1/4 C. (60ml) fresh lemon juice

1C. (240ml) whipping cream

In a medium saucepan, melt butter over medium/high heat. Add leeks and shallots. Cook until leeks are tender (about 4 minutes). Add champagne and reduce until about 2-3 T. remain. Add lemon juice and cook until liquid evaporates. Add cream and simmer until slightly reduced. Season with salt and pepper.  Garnish with fresh dill.

Yummy, simple sauce for fish!