INGREDIENTS

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  Converted by MM_Buster v2.0n.

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