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.
5,667 4.8/5 (5 reviews)
40 min.
Easy
12 people
9 IngredientsLast modified on: May 11th 2025
12 
3 
1 kg 200 g fish fillet
9 tablespoons 
90 g 
750 g 
6 tablespoons Mustard
Times for this recipe
Preparation: 25 min.
Cooking: 15 min.
All in all: 40 min.
To finish around 7pm, you'll need to have started before: 18:55.Change end time
Step by step recipe
Stage 3 - 5 min.
Prepare 1 kg 200 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 9 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 90 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 750 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 6 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 | 290 RDI=110 % | 250 RDI=20 % | 440 RDI=70 % | 6,090 RDI=310 % | 25,520 RDI: 310 % |
| 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 12 people : 22.00 €
- 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)
Liquid cream
Like these other recipes: Mousse with two chocolates, The total turnip, Firied fillet of sea bream with polenta, Smoky potato and potimarron gratin, Crème de foie gras, ... See them all 170
Butter
Like these other recipes: Canadian apple crumble, Provençal colombier for Pentecost, Kervallon soup, Seafood feuillantines, Chicken breasts in a potato crust, ... See them all 472
Leek
Like these other recipes: Creamy "terre et mer" pots, Leek and artichoke tart à la piémontaise, Rice with spring greens, Sautéed chicken with leeks, Crispy rolls with chicken and leek, ... See them all 73
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