This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
8,255 4.8/5 (5 reviews)
40 min.
Easy
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 €
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: Parcels of fish fillet in spinach, Crunchy little pieces of fish, Mexican ceviche, Fish fillet in express cooking envelope, Firied fillet of sea bream with polenta, ... See them all 30
Liquid cream
Like these other recipes: Gratin of leeks with Morbier cheese, Apple custard tart, Firied fillet of sea bream with polenta, Layered Leek and Egg Gratin , Endive and beer soup, ... See them all 170
Butter
Like these other recipes: Quick Strawberry Millefeuille, Mackerel rillettes, Italian toast, How to prepare cockles, Pear, grapefruit and pistachio tart, ... See them all 474
Leek
Like these other recipes: Roasted leeks with pesto, Crispy rolls with chicken and leek, Winter vegetable soup, How to prepare leeks, Mixed vegetable curry, ... See them all 73
Other recipes you may also like
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...August 15th 2010237 K5 2 hours 30 min.
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.June 11th 2011316 K4 2 hours 60 min.
Tomato and courgette tart
This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.July 18th 2010234 K4.2 2 hours 5 min.
Pesto
Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta.July 25th 2020280 K 25 15 min.
Coleslaw
Coleslaw is a cabbage salad that is popular in North America. This version includes carrots as well.January 3rd 2014113 K 14.9 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.