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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.
6,765 4.8/5 (5 reviews)
40 min.
Easy
8 people
9 IngredientsLast modified on: May 11th 2025
8 
2 
800 g fish fillet
6 tablespoons 
60 g 
500 g 
4 tablespoons Mustard
Times for this recipe
Preparation: 25 min.
Cooking: 15 min.
All in all: 40 min.
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Step by step recipe
Stage 3 - 5 min.
Prepare 800 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 6 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 60 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 500 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 4 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 | 190 RDI=70 % | 160 RDI=20 % | 290 RDI=40 % | 4,060 RDI=200 % | 17,010 RDI: 200 % |
| 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 8 people : 14.70 €
- 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.
This recipe uses (among others)
Fish fillet
Like these other recipes: Fish terrine with spinach and tomatoes, Pan-fried fish fillets, braised cabbage with Noilly Prat, Fillet of pollack cooked in two stages, Curried tuna cubes, Nicholas's fish, ... See them all 29
Liquid cream
Like these other recipes: Langoustine gratin, Fresh mint ice-cream, Apricot blancmange, Creamy asparagus and meat timbale, Creamy cauliflower with smoked salmon, ... See them all 170
Butter
Like these other recipes: Paimpol salad, Tomatoes Provençal, Canadian apple crumble, Lambé salad, Smoked tomato toast, ... See them all 472
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