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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.
16 K 4.8/5 (6 reviews)
40 min.
Easy
7.35 €
4 people
9 IngredientsLast modified on: May 11th 2025
4 
1 
400 g fish fillet
3 tablespoons 
30 g 
250 g 
2 tablespoons mustard
Times for this recipe
Preparation: 25 min.
Cooking: 15 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 3 - ⌛ 5 min.
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.
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.
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.
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.
Cook for 1 minute, stirring, without browning.
Stage 6 - ⌛ 3 min.
Add the leeks, season with salt and mix well.
Cover and cook for 3 minutes.
Cover and cook for 3 minutes.
Stage 7 - ⌛ 3 min.
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.
Add 2 tablespoons mustard, mix again and check seasoning.
Stage 9 - ⌛ 2 min.
Finally, add the fish and mix well.
Stage 10
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.
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 recipe | 100 RDI=40 % | 80 RDI=8 % | 150 RDI=20 % | 2,030 RDI=100 % | 8,510 RDI: 100 % |
| Per 100 g | 5 RDI=2 % | 4 RDI=0 % | 8 RDI=1 % | 120 RDI=6 % | 510 RDI: 6 % |
| Per person | 20 RDI=9 % | 20 RDI=2 % | 40 RDI=6 % | 510 RDI=30 % | 2,130 RDI: 30 % |
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)
Fish fillet
Like these other recipes: Sea bass with Indian spices, Rolls of fish in smoked ham, Fish fillet with preserved lemons, Parcels of fish fillet in spinach, "Land and sea" kebabs, ... See them all 32
Liquid cream
Like these other recipes: Baked eggs with chicken and spinach, Clementine Tiramisu, Breton leek and mushroom tart, Endive and beer soup, Pistachio tiramisu, ... See them all 172
Butter
Like these other recipes: Spinach on toast with bechamel, Filet mignon with asparagus, Potatoes with bacon and herbs, Super-green, super-thrifty soup, Salmon chard rolls, ... See them all 486
Leek
Like these other recipes: Leek and potato soup, Chicken with rice and leeks, Icelandic-style fish and vegetable pie, Vol-au-vent, Jerusalem artichoke purée with leeks, ... See them all 76
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