Name: Leek-Wrapped Pompano with Roasted Beet Sauce
Ingredients: 4 md Leeks; 5 Garlic cloves; unpeeled; 3 md Beets; scrubbed and; ; trimmed, leaving; ; about 1 inch of; ; stems attached; 1/4 c Water; 1 tb Fresh lemon juice; or to taste; 2 ts Balsamic vinegar; or to taste; Six; (6- to 7-ounce); ; pompano or sole; ; fillets, skinned; 3 ts Freshly grated lemon zest; or to taste; 1 tb Olive oil

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CATEGORY	CUISINE	TAG	YIELD
	Sami	March 1995	1	servings

INGREDIENTS

4	md	Leeks
5		Garlic cloves; unpeeled
3	md	Beets; scrubbed and
		; trimmed, leaving
		; about 1 inch of
		; stems attached
1/4	c	Water
1	tb	Fresh lemon juice; or to taste
2	ts	Balsamic vinegar; or to taste
		Six; (6- to 7-ounce)
		; pompano or sole
		; fillets, skinned
3	ts	Freshly grated lemon zest; or to taste
1	tb	Olive oil

INSTRUCTIONS

Cut off root ends of leeks and trim tops so that leeks are 8 to 10 inches
long. Discard tough outer leaves. Separate leaves and soak in a large dish
filled with water, rubbing to remove any sand.
Fill a large bowl with ice and cold water.
Drain leeks and in a kettle of boiling salted water blanch in batches,
stirring, 1 to 2 minutes, or until tender, transferring leeks as cooked
with tongs to ice water. Drain cooled leeks on paper towels, arranging them
in one layer and stacking more paper towels and leeks as needed. Leeks may
be made 1 day ahead, rolled in damp paper towels, and chilled in a sealed
plastic bag.
Preheat oven to 450F. and lightly oil a shallow baking pan.
Separately wrap garlic and beets tightly in foil and on a baking sheet
roast in middle of oven 30 minutes, or until garlic is tender. Transfer
garlic to a plate and roast beets until tender, about 30 minutes more.
Unwrap garlic and beets carefully and cool until they can be handled.
Squeeze garlic out of peel into blender. Peel and cut beets in to 2-inch
pieces, discarding stems. In blender blend garlic with beets, water, lemon
juice, vinegar, and slat and pepper to taste until smooth. Sauce may be
made 1 day ahead and chilled, covered. Reheat sauce over low heat and
season with salt and pepper.
Season tops of pompano or sole fillets with salt and pepper and half of
zest. Wrap about 5 leek strips completely around each fillet, overlapping
them slightly and leaving ends of fillet exposed. Transfer fillets as
wrapped to oiled pan and brush tops with oil. Roast fillets in middle of
oven 8 minutes or until cooked through.
Serve fillets over sauce and garnish with remaining zest.
Serves 6.
Gourmet March 1995
Converted by MC_Buster.
Per serving: 470 Calories (kcal); 15g Total Fat; (27% calories from fat);
10g Protein; 81g Carbohydrate; 0mg Cholesterol; 268mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 15 1/2 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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