Sea Bream with a Veloute Sauce

Wash fillets in cold water, salt and pepper the fish both sides, put skin down in a cooking pan capable of taking all the fillets flat.

Cover the fillets with the fish stock and simmer for about four minutes. Take the fillets out and keep warm in a very lightly buttered dish.

Make a roux with the flour and butter in a saucepan, slowly add the milk under a very low light stirring all the time. Then add the fish cooking liquid again stirring all the time.

Season the sauce to taste with salt, pepper and lemon juice. Stir in the cream and re-season if necessary  Picture  .

Meanwhile trim the baby leeks and cut into slices. Season with salt and pepper and saute in a tablespoonful of butter for about ten minutes until cooked but still with a bite  Picture  . Trim the asparagus, season and steam until soft  Picture  .

Layer the leeks and asparagus onto the serving plates. Place the fillets skin side up over the vegetables with a little of the sauce poured over the fish.