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.
14 K 4.8/5 (5 reviews)
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Last modified on: May 11th 2025
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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.
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Step by step recipe


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

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

Stage 3 - 5 min.
Fish fillet with leeks and mustard cream : Stage 3
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 : Stage 4
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 : Stage 5
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 : Stage 6
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 : Stage 7
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 : Stage 8
Add 2 tablespoons mustard, mix again and check seasoning.

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

Stage 10
Fish fillet with leeks and mustard cream : 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.
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
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.
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