Best 5 Fish With Creamy Leeks Recipes

SEARED FISH WITH CREAMED KALE AND LEEKS

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.

FISH WITH CREAMY LEEKS

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.

CREAMY FISH & LEEK PIE

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.

CREAMY SALMON, LEEK & POTATO TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
• Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

FISH BAKED WITH LEEKS

Steps:

• Preheat oven to 400 degrees.
• Trim about 1/2 -inch from the root ends of the leeks, then trim off and discard all of the tough green leaves.
• Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all of the layers.
• Scatter the leeks over the bottom of an ovenproof casserole.
• Mix with the wine or stock, salt, pepper, and mustard.
• Top with the fish and sprinkle with salt and pepper.
• Cover the casserole and put in oven.
• Bake for 10 - 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish.
• Uncover and serve with the leeks and pan juices spooned over the fish.