Fish fillet with leeks and mustard cream


Fish fillet with leeks and mustard cream
Fish fillets cooked on the side, to which a thinly sliced leek is added, gently cooked in a mustard cream.
4,033 4.8/5 (5 reviews)
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Last modified on: May 11th 2025
For 4 people, you will need:

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Times for this recipe
Preparation: 25 min.
Cooking: 15 min.
All in all: 40 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 10 min.
Fish fillet with leeks and mustard cream

Stage 2 - 5 min.
Fish fillet with leeks and mustard cream
Prepare and chop 1 shallot, then set aside.

Stage 3 - 5 min.
Fish fillet with leeks and mustard cream
Prepare 400 g fish fillet, remove all bones, dry on both sides with absorbing paper, then season with salt and pepper.

Stage 4 - 5 min.
Fish fillet with leeks and mustard cream
In a frying pan over medium heat, pour 3 tablespoons olive oil and when hot, place the fish fillets.

Cook them on both sides, to taste, then place them on a plate.

Note: It doesn't matter if they break or fall apart, we'll use them like that afterwards.

Stage 5 - 1 min.
Fish fillet with leeks and mustard cream
In the same pan, without cleaning it and still over medium heat, pour in 30 g butter and, when hot, add the shallot, salt and pepper.

Cook for 1 minute, stirring, without browning.

Stage 6 - 3 min.
Fish fillet with leeks and mustard cream
Add the leeks, season with salt and mix well.

Cover and cook for 3 minutes.

Stage 7 - 3 min.
Fish fillet with leeks and mustard cream
Uncover, then add 250 g liquid cream, stirring well, scraping the bottom of the pan to deglaze, and cook gently for 2 or 3 minutes.

Stage 8 - 2 min.
Fish fillet with leeks and mustard cream
Add 2 tablespoons Mustard, mix again and check seasoning.

Stage 9 - 2 min.
Fish fillet with leeks and mustard cream
Finally, add the fish and mix well.

Stage 10
Fish fillet with leeks and mustard cream
Serve without waiting too long, or turn down the heat to a minimum, so as not to overcook the fish.
Remarks
You can use the fish of your choice, preferably in season.

For the mustard, you can use an "old-fashioned" mustard, the seeds adding a little extra taste and texture.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 RDI=40 %80 RDI=8 %150 RDI=20 %2,030 RDI=100 %8,510 RDI: 100 %
Per 100 g5 RDI=2 %4 RDI=0 %8 RDI=1 %120 RDI=6 %510 RDI: 6 %
Per person20 RDI=9 %20 RDI=2 %40 RDI=6 %510 RDI=30 %2,130 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Milk, Mustard
How much will it cost?
  • For 4 people : 7.35 €
  • Per person : 1.85 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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