More striper, over poached leeks with bacon

I always think it’s blind luck when a dish I make up happens to be delicious, and this was my lucky day.  Kevin said this was one of the best things I’ve ever made.

Poached Leeks and Striped Bass with Chive Cream Sauce
(Serves 2, generously)

For the leeks and fish:

2-3 ounces bacon, roughly chopped (I use slab bacon or bacon ends)
1 large bunch leeks, white and light green parts, sliced (about 4 cups)
½ cup white wine
½ cup chicken stock (I used smoked stock, and it was excellent)
1 T. prepared mustard (I like the grainy kind)
salt and pepper to taste
1 lb. striped bass filets (or similar dense white fish)

For the cream sauce:

1 T. butter
½ cup chopped chives or garlic chives
1/3 cup heavy cream

In a skillet big enough to hold everything, cook the bacon over low heat until most of its fat renders out but it’s not crispy. Add the leeks and cook, stirring frequently, until the leeks wilt and begin to cook down, about 7-10 minutes.

Add the wine, stock, mustard, salt, and pepper, and bring the mixture to a boil. Turn down to a simmer, and lay the fish filets on top of the leek mixture. Cover the pan and cook until the fish is cooked through, about 10 minutes for inch-thick filets.

While the fish cooks, make the sauce. Melt the butter over medium heat in a small saucepan, and add the chives. Cook until the chives start to wilt, a minute or two. Add the cream, and cook just until it begins to thicken, another minute or two.

Serve the fish over the leeks, and the sauce over the fish.

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