Part 3/6:
While the fish absorbs the flavor, Ana moves on to prepare potatoes. She slices the potatoes, cooking them with their skin intact until they are just tender but not falling apart. This culinary choice not only adds texture but also makes for a better presentation.
Ana advises using a drizzle of olive oil in the baking dish to prevent sticking. As the potatoes form a base, she lightly seasons them with salt, understanding that they've been boiled with salt already.
Creating the Creamy Leek Sauce
Next comes the star of the dish—the creamy leek sauce. Ana preheats the oven while she preps the sauce, keeping the recipe efficient. She begins by sautéing minced garlic in olive oil, which creates a fragrant base essential for any fish dish.