Cooking-ez.com

955 easy and fully explained recipes, with 20,551 photos and 77 videos


Nicholas's fish

Nicholas's fish

This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.

194,012 4.7/5

Grade this recipe :

Last modified on: February 21th 2011

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
31 min.25 min.56 min.
Preservation: Several days in the fridge, covered by a plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Nicholas's fish : Photo of step #1It is not necessary to use fish fillet, ordinary pieces will be fine.

Wash the 300 g fish fillet, remove skin and bones then cut into medium size pieces.
10 min.
2 Nicholas's fish : Photo of step #2Wash 3 leeks, and slice thinly.

In a large pan, melt 40 g butter and add the sliced leeks, and well mix but don't add salt.
20 min.
3 Nicholas's fish : Photo of step #3Cook uncovered 4 - 5 minutes, until leeks are almost cooked, but still a bit crunchy. 5 min.
4 Nicholas's fish : Photo of step #4Add the fish pieces, mix well and cover. 1 min.
5 Nicholas's fish : Photo of step #5Leave to cook until fish becomes opaque. 10 min.
6 Nicholas's fish : Photo of step #6Add 200 ml cream, salt and pepper, then thicken the cream over a low heat for a few minutes.

It's ready.
10 min.

Remarks

Adding cream is optional, but Nicholas loves it and it's smoother with it.

You can add other vegetables, but I think that leeks are essential.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
135470 gr58 gr94 gr
68 %27 %5 %14 %
Per 100 g
CaloriesProteins CarbohydratesFats
1136 gr5 gr8 gr
6 %2 %<1 %1 %
Per person
CaloriesProteins CarbohydratesFats
33817 gr14 gr23 gr
17 %7 %1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 5.47 €
Per person : 1.37 €

Note : These prices are only approximate.

Change currency:

Source: Milou
Grade this recipe :

More recipes?

This recipe use (among others)
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Pollack fillet baked with rice and vegetables., Fish fillet in express cooking envelope, Parcels of fish fillet in spinach, Mexican ceviche, Crunchy little pieces of fish, ... [All]
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Fried bread with leek and poached egg , Brioche dough, Choux pastry (pâte à choux), Linzer torte, ... [All]
LeekLeek: You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent, Cassoulet, Potimarron and leek soup, Flamiche, "Oeufs rabattus" with leeks, ... [All]
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Beurre d'escargot, Winegrowers' sausage casserole, Ciabatta, Filet mignon with mustard and tarragon sauce, Scallop and leek pancakes, ... [All]

visitors have also looked at

Flambéd bananas
Flambéd bananas
Crème brulée
Crème brulée
Soft fruits in sabayon
Soft fruits in sabayon
Tiramisu
Tiramisu
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page