600g of Daurade, known a sea bream or chysophrys fish.
320g of Cantal
2 white leeks
1 spoon of butter
1/2 glass of white dry wine
Take a saucepan and allow the butter to melt, add the leeks
which have been cut into small portions. Moisten with the wine.
Add enough water to the pan to cover the leeks.
Allow to cook on a slow flame for about 10 minutes.
Cut half the Cantal into thin slices and gentle mix into pan.
Stir carefully to obtain a sauce.
Place the fish in a oven pan well buttered; add seasoning. Cover with the sauce.
Cut the rest of the Cantal into small cubes and sprinkle on fish.
Cook in the oven at thermostat 4 for 15 minutes.