Creamy Leek Sauce For Fish Recipes

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FILLET OF FISH WITH LEEK SAUCE

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10



Fillet of Fish With Leek Sauce image

Steps:

  • Sprinkle fish on all sides with salt and pepper.
  • Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
  • Slice white part of leek lengthwise and rinse thoroughly between the leaves. Cut into thin strips, then into very thin cubes. There should be about 3 1/2 cups.
  • Heat 2 tablespoons butter in a skillet and add shallots. Cook briefly, stirring, and add leeks. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice. Cover closely and cook 5 minutes. Uncover and cook until most of the liquid evaporates. Swirl in 6 tablespoons of butter and the chives or parsley. Add salt and pepper.
  • Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets. Cook about 2 minutes on one side or until golden brown. Cook about 1 minute on second side. Cooking time will depend on thickness of fillets. This may have to be done in two batches.
  • Spoon equal batches of the leek mixture into centers of four warmed plates. Cover each portion with one cooked fillet. Spoon 1 teaspoon of lemon juice over each fillet and serve.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 17 grams, Sodium 1217 milligrams, Sugar 4 grams, TransFat 1 gram

4 skinless, boneless fillets of scrod, about 1 1/4 pounds (see note)
Salt to taste if desired
Freshly ground pepper to taste
3 leeks, about 1 1/2 pounds
9 tablespoons butter
4 tablespoons finely chopped shallots
1/4 cup dry white wine
1 cup fish broth or bottled clam juice
1/4 cup finely chopped chives or parsley
4 teaspoons freshly squeezed lemon juice

SEARED SALMON WITH CREAMY LEEK SAUCE

Crisp Sugar Snap Peas, lemony Rice Salad, and an arugula garnish offset the richness of this salmon with creamy leek sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 11



Seared Salmon with Creamy Leek Sauce image

Steps:

  • Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.
  • Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.
  • Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.

3 tablespoons unsalted butter
3 medium leeks, white and light-green parts only, washed well and sliced into 1/2-inch rounds (about 1 1/2 cups)
1/3 cup dry white wine
1/3 cup heavy cream
3 tablespoons finely chopped fresh chives
Coarse salt and freshly ground pepper
1/4 cup Homemade Chicken Stock
1 tablespoon extra-virgin olive oil
4 six-ounce salmon fillets
Arugula, washed well and dried, for garnish
Lemon wedges, for garnish

LEEK SAUCE (FOR ANY FISH)

This is a wonderful sauce on any fish, especially if you cook the fish very simply and let this add all the flavor.

Provided by HappyCookingMommy

Categories     Sauces

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 4



Leek Sauce (For Any Fish) image

Steps:

  • Melt butter in medium saucepan over medium heat. Add leeks and cook for 2 minutes, stirring frequently. Reduce heat to low, cover, and cook, stirring occasionally until leeks are very tender. (About 10 minutes).
  • Increase heat back to medium and add lemon juice. Stir until liquid evaporates (about 1 minute) and then mix in cream. Let simmer until slightly reduced. (about 2 minutes).
  • Remove from heat and cool slightly.
  • Transfer to blender and blend until smooth. Season with salt and pepper to taste.
  • Serve on top of broiled salmon, talapia, grouper, halibut, cod --
  • For simple fish: Preheat broiler. Place fish skin side down in roasting pan. Sprinkle with salt & pepper and dot with butter. Broil (4 inches from heat) 5-6 minutes or until browning. Make a cut in thickest part to ensure it's done and flaky, then use metal spatula to lift off from the skin, serving browned side up.

Nutrition Facts : Calories 143.1, Fat 13.9, SaturatedFat 8.7, Cholesterol 48.4, Sodium 36.3, Carbohydrate 4.5, Fiber 0.4, Sugar 1, Protein 1

2 tablespoons butter
2 medium leeks, cleaned and thinly sliced (white and pale green parts only)
3 tablespoons fresh lemon juice
1 cup whipping cream

BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO

Rustle up our baked cod with orzo, creamy mushrooms and leeks in just 20 minutes. It's a super speedy supper - a great option for busy work days

Provided by Esther Clark

Categories     Dinner

Time 20m

Number Of Ingredients 10



Baked cod with creamy mushroom & leek orzo image

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
  • Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.

Nutrition Facts : Calories 571 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.42 milligram of sodium

3 tbsp plain flour
4 cod loin fillets
2 tbsp olive oil
1 lemon, zested and sliced
½ small bunch of thyme
2 leeks, sliced
200g mushrooms, sliced
300g orzo
500ml low-salt stock
2 tbsp crème fraîche

CREAMY FISH & LEEK PIE

Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash

Provided by Tommy Banks

Categories     Dinner, Fish Course, Main course, Supper

Time 2h5m

Yield Serves 4-6

Number Of Ingredients 16



Creamy fish & leek pie image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
  • While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
  • Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.

Nutrition Facts : Calories 833 calories, Fat 60 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium

1½ kg Rooster or Maris Piper potatoes, unpeeled
200ml double cream
50ml milk
50g grated cheddar
50g grated parmesan
100g butter
3 leeks, thinly sliced
¼ tsp ground nutmeg
1½ tbsp wholegrain mustard
100ml dry white wine or dry vermouth
200ml double cream
½ small bunch chives, chopped
½ lemon, zested and juiced
125g skinless smoked haddock, cut into large chunks
125g skinless salmon, cut into large chunks
125g raw king prawns

LEEKS WITH CREAMY WINE SAUCE

The lowly leek, which resembles a scallion on steroids, is a national emblem of Wales. Did you know that on March 1, St. David's Day, patriotic Welsh and those of Welsh descent wear a leek on their clothing? (I'm guessing not a REAL one but a pin??) Also, it is tradition that soldiers in the Welsh regiments eat a raw leek on St David's Day. Posted for ZWT II.

Provided by SusieQusie

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10



Leeks With Creamy Wine Sauce image

Steps:

  • Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
  • Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
  • Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
  • Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
  • Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.

Nutrition Facts : Calories 549.6, Fat 47, SaturatedFat 29.1, Cholesterol 135, Sodium 2160.6, Carbohydrate 24.6, Fiber 2.5, Sugar 7.1, Protein 5.4

3/4 cup butter
6 -8 leeks
1/2 cup white wine
4 teaspoons kosher salt
1 teaspoon minced garlic
1 1/2 cups chicken stock
1/2 cup creme fraiche (make your own from the many recipes here on Zaar)
3 tablespoons fresh parsley, chopped
1 1/2 tablespoons lemon juice
3/4 teaspoon Tabasco sauce (or to taste)

SALMON WITH LEEKS AND CREAM SAUCE

Broil some salmon to make our Salmon with Leeks and Cream Sauce. This Salmon with Leeks and Cream Sauce recipe is full of all the delicious flavor you love.

Provided by My Food and Family

Categories     European

Time 25m

Yield 4 servings

Number Of Ingredients 9



Salmon with Leeks and Cream Sauce image

Steps:

  • Heat broiler.
  • Place fish, skin sides down, on rack of broiler pan sprayed with cooking spray; brush with oil.
  • Broil, 4 inches from heat, 6 to 7 min. or until fish flakes easily with fork. Meanwhile, melt butter in medium skillet on medium heat. Add leeks; cook and stir 5 min. or until tender. Stir in remaining ingredients; simmer on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
  • Serve fish topped with sauce.

Nutrition Facts : Calories 420, Fat 31 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.9208 g, Sugar 0 g, Protein 26 g

4 skin-on salmon fillets (1 lb.)
2 Tbsp. oil
2 Tbsp. butter or margarine
2 leeks, rinsed well, white and light green parts cut lengthwise into thin strips
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk
2 Tbsp. chopped fresh parsley
1/4 tsp. garlic powder
1/4 tsp. pepper

FISH WITH CREAMY LEEKS

Provided by Maggie Ruggiero

Categories     Fish     Christmas     Low Carb     Quick & Easy     Low Cal     Low Sodium     Leek     Fall     Winter     Healthy     Sour Cream     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7



Fish with Creamy Leeks image

Steps:

  • Whisk together sour cream and flour.
  • Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
  • Stir in sour-cream mixture and remaining 1/3 cup water.
  • Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.

1/2 cup sour cream
1 1/2 teaspoons all-purpose flour
2 medium leeks (white and pale green parts only), thinly sliced
2 tablespoons unsalted butter
2/3 cup water, divided
4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinned
1 tablespoon chopped dill

FILLET OF SOLE WITH LEEK SAUCE

Categories     Milk/Cream     Microwave     Fish     Quick & Easy     Wheat/Gluten-Free     Lemon     Leek     Gourmet

Yield Serves 2

Number Of Ingredients 7



Fillet of Sole with Leek Sauce image

Steps:

  • In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted. Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender. Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds. Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake. While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil. Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half. Add the cream and boil the mixture, stirring, until the sauce is thickened slightly. Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.

2 tablespoons unsalted butter
the white and pale green parts of 2 leeks, split lengthwise, washed well, and sliced thin crosswise (about 2 cups)
1/3 cup dry white wine
2 sole fillets (about 3/4 pound total)
1/3 cup heavy cream
fresh lemon juice to taste
minced fresh parsley leaves for garnish

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From supercook.com


EASY BAKED WHITE FISH FILLETS IN CREAM AND LEEK SAUCE ...
Easy Baked White Fish Fillets in cream and leek sauce Serves 4 . Ingredients 800 g white fish skinl and boneless fillet 2 leek 2 tbs butter 1 tbs mustard 3 dl single cream 1 tbsp salt 1⁄2 tbsp grounded white pepper 1 dl fresh dill (use more rather than less) 800 g potatoes 1 lemon. Method Start with washing and peeling the potatoes. Set the ...
From littlescandinavian.com


CREAMY LEEK SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Creamy Leek Sauce Recipe are provided here for you to discover and enjoy. Healthy Menu. Slow Cooker Healthy Vegetarian Recipes Healthy Quinoa Recipes Weight Watchers Healthy Keto Chicken Recipes ...
From recipeshappy.com


LOW-CARB CREAMY LEEKS WITH BUTTER & CHEESE - DIET DOCTOR
Creamy leeks. Color. Subtle flavor. Creamy deliciousness. Three reasons to remember to pick up leeks at the market! This side rounds out any main course with sophisticated flavors and total satisfaction. 5 + 30 m Easy. Rate recipe. 10 g. June 11 2017 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE. in Recipes, …
From dietdoctor.com


LEEKS WITH CREAMY WINE SAUCE RECIPE - FOOD NEWS
Trout with a creamy leek and white wine sauce recipe from the food and drink section of Tuppence Magazine, bringing a great new oily fish recipe for you to try. Aug 16, 2020 - Wonderfully flavourful braised leeks recipe. These leeks in white wine sauce are a great vegetable side dish, or on their own with fresh pasta or bread. Creamy chicken, bean & leek …
From foodnewsnews.com


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