A quick preparation if you like braised leeks, we’ll call them leek ribbons. Simply slice leek in half, wash well, then slice into long thin ribbons or noodles if you prefer. Leave them somewhat wet, toss into a skillet with a knob of butter, and a little salt and pepper. Cover and simmer for 10 minutes then uncover until the liquid is almost evaported.
Here I served garnished with crisped pancetta and homemade croutons. The fish is salmon, the sauce is a red wine, red vinegar reduction (should have made thicker). If you are going to serve with a sauce, you’ll have to press some of the moisture from the leeks else the juices will mix and break your sauce (as resulted above).