Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.
260 K 4.6/5 (28 reviews)
60 min.
Easy
2 people
6 IngredientsLast modified on: February 21th 2011
2 
150 g fish fillet
100 ml 
20 g 
Times for this recipe
Preparation: 35 min.
Cooking: 25 min.
All in all: 60 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 1 - 10 min.
It is not necessary to use fish fillet, ordinary pieces will be fine.
Wash the 150 g fish fillet, remove skin and bones then cut into medium size pieces.
Wash the 150 g fish fillet, remove skin and bones then cut into medium size pieces.
Stage 2 - 20 min.
Stage 3 - 5 min.
Cook uncovered 4 - 5 minutes, until leeks are almost cooked, but still a bit crunchy.
Stage 4 - 1 min.
Add the fish pieces, mix well and cover.
Stage 5 - 10 min.
Leave to cook until fish becomes opaque.
Stage 6 - 10 min.
Add 100 ml cream, salt and pepper, then thicken the cream over a low heat for a few minutes.
It's ready.
It's ready.
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.
You can add other vegetables, but I think that leeks are essential.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Milou.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 30 RDI=3 % | 50 RDI=7 % | 680 RDI=30 % | 2,840 RDI: 30 % |
| Per 100 g | 7 RDI=3 % | 5 RDI=1 % | 9 RDI=1 % | 140 RDI=7 % | 570 RDI: 7 % |
| Per person | 20 RDI=7 % | 10 RDI=1 % | 20 RDI=4 % | 340 RDI=20 % | 1,420 RDI: 20 % |
How much will it cost?
- For 2 people : 2.35 €
- Per person : 1.20 €
Change currency: 
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: Creamy "terre et mer" pots, Baked sea bass fillet with lemon and tarragon, Pan-fried fish fillets, braised cabbage with Noilly Prat, Fish "à la Bordelaise", Fish Mousselines, ... See them all 30
Butter
Like these other recipes: Langoustine gratin, Quick Strawberry Millefeuille, Brussels-Bombay salad, Chocolate muffins, Fish petals, vegetables julienne, and beurre blanc, ... See them all 479
Leek
Like these other recipes: Icelandic-style fish and vegetable pie, Hearty leek and sprout soup, Sautéed chicken with leeks, Fisherman's Ragout, Potimarron and leek soup, ... See them all 73
Salt
Like these other recipes: Baker's chicken and potato tart, Peanut rolls, Flamiche, Spinach à la Lorraine, Seafood feuillantines, ... See them all 664
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016253 K4.4 2 hours 2 min.
Tomato tart
This tart is very easy and quick to prepare. January 13th 2011289 K4.8 1 hour 20 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012347 K 24 40 min.
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve. February 21th 2011145 K5 2 min.
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg. February 21th 2011343 K5 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.