FILETS DE MERLANS AUX POIREAUX (quantities are for a lovers meal)

This wonderful fish dish is a gift from Therese Molina. born in Nizas, Married to a Nizas man and is a grand mother. Her daughter Ginette is a great cook herself, lives not too far from her parents' home in Nizas, and is a frequent visitor for lunch. Therese has passed this recipe dish to me as a lovers - get your man dish. Is this supposed to be a hint?

My good neighbors feel sorry for me. I am the only woman they have met that does not know how to cook. There must be numerous other women out there that eat out of the frozen division of the supermarket. But, not in Nizas. Cooking here is a pastime, a hobby and a duty. Well, at least I get to eat well, as I make sure that I get invited to lots of homes.

FILETS DE MERLANS AUX POIREAUX

• 2 Fillets of white fish covered in flour to which you have added some salt
• 2 leeks, white part only, cut up in fairly fine pieces
• 1 container of heavy fresh cream

Fry the fillets of fish in a heavy skillet which you have covered with some butter and fine oil. Do not over cook. Remove fish from pan and set aside.

Cook leek in the pan in medium heat till it gets light gold in color and transparent in appearance.

Return fish to pan and lay on the bed of leeks, add fresh cream and continue cooking on very slow heat for 3-5 minutes. Do not let the cream reach a boiling point as it will curdle.

Bon Appetit. (and Bonne Chance!!!)