Fish fillet with leeks and mustard cream

Prepare 4 leeks, then set aside.

Prepare and chop 1 shallot, then set aside.

Prepare 400 g fish fillet, remove all bones, dry on both sides with absorbing paper, then season with salt and pepper.

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.

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.

Add the leeks, season with salt and mix well.

Cover and cook for 3 minutes.

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.

Add 2 tablespoons mustard, mix again and check seasoning.

Finally, add the fish and mix well.

Serve without waiting too long, or turn down the heat to a minimum, so as not to overcook the fish.