Fish With Creamy Leeks Best Recipes

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FISH WITH CREAMY LEEKS

2007-10-16



Fish with Creamy Leeks image

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

Ingredients:

  • 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

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.

SEARED FISH WITH CREAMED KALE AND LEEKS

2022-07-06



Seared Fish With Creamed Kale and Leeks image

This satisfying weeknight meal involves three simple components - fish, kale and rice - and builds flavor from just one versatile element requiring a little labor: leek-infused cream. Sauté leeks, garlic and thyme in butter until softened, then simmer with heavy cream until thickened. Strain the mixture, saving the leeks to add flavor to cooked rice, polenta or pearl couscous, then combine the fragrant cream with blanched kale and a little mustard. Season the skin of your fillets early to help them develop a particularly crisp, crackly crust. If you can't find fresh char, any mild fish fillets will work well in their place.

Provided by Alexa Weibel

Categories     dinner, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients:

  • 4 (5- to 6-ounce) Arctic char or other mild fish fillets, such as salmon
  • Kosher salt and black pepper
  • 1 1/2 pounds curly kale
  • 3 tablespoons unsalted butter
  • 1 large leek (about 1/2 pound), trimmed, white and pale greens quartered lengthwise then thinly sliced
  • 6 large fresh thyme sprigs
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon chicken or vegetable stock concentrate, like Better Than Bouillion
  • Cooked white rice or pearl couscous, warmed, for serving
  • 2 tablespoons olive oil

Steps:

  • Prepare your fish: Pat the fish dry, then salt the skin side to help draw out moisture. Set on a plate and refrigerate, uncovered.
  • Bring a large pot of salted water to a boil over high. Prepare your kale: Pull the leaves off the stems and tear leaves into bite-size pieces. Wash vigorously, drain, then set aside.
  • In a medium saucepan, melt the butter over medium. Add the leek, thyme and garlic, season with salt and pepper, and cook, stirring frequently, until soft, about 7 minutes.
  • Stir in the cream and bring to a boil over high. Continue to cook on high until thickened, about 5 minutes. Using a fine-mesh sieve set over a liquid measuring cup or small bowl, strain the sauce, pressing to extract as much liquid as possible. (You should have about 1/2 cup sauce.) Set aside the solids and return the sauce to the saucepan. Whisk in the mustard and stock concentrate, and season with salt and pepper. Cover and set aside.
  • Discard the thyme sprigs and stir the cooked leek mixture into cooked rice, if desired. Season to taste with salt and pepper.
  • Once the sauce is done, blanch the kale in the boiling water until just wilted, about 2 minutes. Transfer to a colander to drain and rinse under cold water. Once cool enough to handle, squeeze out the excess liquid. Add to the strained cream, then season with salt and pepper. Cover, and warm over low, stirring occasionally.
  • Cook the fish: Heat the oil in a large nonstick skillet over medium-high. Pat the fish dry a second time, then season the skin with pepper, and the flesh with salt and pepper. Add to the hot oil, skin-side down, and cook until the skin is crispy and golden, about 3 to 4 minutes. Carefully flip the fish and cook until the outside starts to turn golden, but the thickest part of the fish is still slightly translucent, about 3 minutes.
  • Divide the rice (if using), creamed kale and fish among plates and serve immediately.

Top Asked Questions

  1. How to cook leeks for fish fillet?
    Leeks prepared with a dab of butter are a perfect complement to delicate white fish. 2 medium leeks (white and pale green parts only), thinly sliced 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.
  2. How do you make leeks with sour cream and flour?
    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.
  3. How to cook leeks on the stove?
    PER SERVING % DAILY VALUE 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).
  4. What is the best way to cook leeks for pesto?
    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.

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