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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.
7,964 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.
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 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=30 % | 80 RDI=6 % | 150 RDI=20 % | 2,030 RDI=80 % | 8,510 RDI: 80 % |
| Per 100 g | 5 RDI=2 % | 4 RDI=0 % | 8 RDI=1 % | 120 RDI=5 % | 510 RDI: 5 % |
| Per person | 20 RDI=7 % | 20 RDI=1 % | 40 RDI=4 % | 510 RDI=20 % | 2,130 RDI: 20 % |
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
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Liquid cream
Like these other recipes: Involtinis, Spaghetti with mussels and basil, Sausage with duchess potatoes and a Mont d'Or fondue , Smoked eggs, Vanilla ice cream, ... See them all 170
Butter
Like these other recipes: Cannelés, Arlesian Biscuits, Baked sea bass fillet with lemon and tarragon, Tyrolean apple crumble, Eggs "en cocotte" with spinach, ... See them all 474
Leek
Like these other recipes: Roasted vegetables with thyme and green sauce, Potimarron and leek soup, Creamy cauliflower with smoked salmon, Leek and tuna loaf, Vegetable stock, ... See them all 73
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