Poached Fish on a Bed of Leeks

Poached Fish on a Bed of Leeks 

1 Fish fillet per person -- Fillet of Sole preferred
2 large leeks
2 cloves garlic, finely minced
1 cup cream
1/2 bottle dry white wine
salt, pepper
3 oz unsalted butter

Bring water, 1 cup white wine, salt and pepper to a boil.
Wash the leeks very well to be sure there in no dirt in between layers, discard the green parts.
Slice them as finely as possible and wash again.
Melt the butter and add the leeks and garlic let cook over low heat for a few minutes or until
wilted and garlic is transparent.
Add the wine, reduce the heat even further rand continue cooking the leeks,
stirring often until they almost form a paste.
Add the cream salt and pepper and reduce some more ovr very low heat.
Now poach the fish fillets in the simmering water for a 3-4 minutes.
While the fish cooks, place some of the leek cream on individual plates.
Carefully remove the fish fillets from the water ( using spatulas) and place them on top of the cream.
Decorate with parsley, chopped tomatoes( peeled and seeded).