6 fish fillets
3 carrots, sliced
3 leeks, sliced
1 cup white wine
1 cup water
1/4 butter stick
Salt and pepper
Season fish with salt and pepper.
Fry in butter and reserve.
Fry in the same skillet, leek and carrots for 5 minutes.
Add the white wine and cook over medium heat until it evaporates.
Add water and the fish and cook for 10 more minutes.