5 Reviews

Amanda, This is a very easy and yummy recipe, we are not big fish eater's here, but everbody was quite happy when I served this up. The family loved it and it's great because now I have something a bit different to serve at dinner time!!! Very easy and very very tasty, and the best part...... You get to drink the left over champers!!!!!

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Tisme August 03, 2007

Yum Amanda, this was so lovely with our fish dinner, what a great recipe, a keeper for sure.

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**Mandy** June 30, 2007

I made this to drizzle over a crab stuffed flounder... one of my favorite dishes. I usually make a hollandaise sauce for stuffed flounder and drizzle it over the fish and a side of steamed asparagus. I'm thinking I was wrong about the hollandaise... this sauce was VERY tasty! I think with tarragon instead of dill this would be very delicious over grilled or broiled seasoned chicken breasts... hmmmm.

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Pot Scrubber May 16, 2007

wonderfull! Made this for guests to go with basa and chips and salad, for mothers day lunch. Everyone loved it. there was some left over, which went wonderfully with some fried chicken that night. I would suggest that the champagne could be subbed with sprite or wine, I hope so, cause I dont often drink champers:) One thing, it took more then 10 mins for my leeks to soften, different leeks, different stoves!

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mummamills May 13, 2007

Outstanding, delicious, and wonderful as is! I was so tired tonight so my DH grilled the fresh Amberjack and made the sauce following the recipe as written. He said it was so easy and I say it was so good! One other comment: it would probably taste as good, or better depending on your tastes, with tarragon instead of dill. Thanks AmandaInOz!

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Trinkets May 09, 2007
Champagne Leek and Lemon Cream