Carp With Leeks

Preparation:

Preparation: Finely chop the leeks, put them in a pan together with a knob of butter, add salt and pepper, cover and cook over low heat for about ten minutes, adding a little water if necessary. Add the wine, let it evaporate over high heat, adjust the heat and cook for another five minutes. At this point, sieve the leeks, add the cream and cook for a few more minutes until the cream thickens. Place the carp in a fish kettle and boil it over a moderate heat with the classic broth vegetables. Garnish with the sauce.