Poached cod and leeks

• 2 leeks
• 450 g (about 1 lb.) baby potatoes
• 4 cloves garlic
• 750 ml (3 cups) 1% milk
• 30 ml (2 tbsp.) butter
• 1 bay leaf
• 10 ml (2 tsp.) pink peppercorns
• 4 cod fillets (about 150 g each)
• 4 sprigs fresh dill

• Cut off the ends of the leeks, keeping only the white parts and slice them lengthwise.
• Bring a pot of water to a boil, add the potatoes and whole cloves of garlic. Cook for 10 to 15 minutes. Rinse and remove the garlic. Set aside.
• In another saucepan, bring to a boil the leeks, milk, butter, bay leaf and peppercorns. Lower the heat and simmer for 5 minutes.
• Add the fish and simmer 5 minutes more or until the fish is cooked. Serve the fish with the leeks and potatoes. Garnish with dill.

Recipe presented in collaboration with Kilo Solution Magazine