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.
919 5/5 (3 reviews)
40 min.
Easy
12 people
9 IngredientsLast modified on: May 11th 2025
12 
3 
5 cups fish fillet
9 tablespoons 
½ cup 
3 cups + 3 tablespoons 
6 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 5 cups 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 ½ cup 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 3 cups + 3 tablespoons 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)
Fish fillet
Like these other recipes: Creamy "terre et mer" pots, Baked sea bass fillet with lemon and tarragon, Nicholas's fish, Fish Mousselines, Fish "à la Bordelaise", ... See them all 29
Liquid cream
Like these other recipes: Chestnut cake, Rice and peas, Eggs en Cocotte à la Française, Turnip and sesame puree (tahina) soup, Sea bass with coriander cream en papillote, ... See them all 169
Butter
Like these other recipes: "BN style" chocolate-filled biscuits, Potato gratin, Lemon tart, French Family Cake, How to fry eggs well, ... See them all 466
Leek
Like these other recipes: Fried bread with leek and poached egg , Breton style shellfish and vegetable soup, Loin of pork with herbs and julienne vegetables , Cassoulet, Mixed vegetable curry, ... See them all 73
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