SEARED FISH WITH CREAMED KALE AND LEEKS
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
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.
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Aachal Kc
[email protected]This was a delicious and easy recipe! The fish was cooked perfectly and the creamed kale and leeks were very tasty. I would definitely make this again.
Mehboob Ashirf
[email protected]I'm not a big fan of fish, but this dish was surprisingly good! The fish was cooked perfectly and the creamed kale and leeks were very flavorful. I would definitely make this again.
abdul qadir khan
[email protected]This recipe was a hit! The fish was cooked perfectly and the creamed kale and leeks were delicious. I would definitely make this again.
Md samim Hossain
[email protected]I made this dish for my family and they loved it! The fish was cooked perfectly and the creamed kale and leeks were very flavorful. I would definitely make this again.
Mahfuja Fariha
[email protected]I followed the recipe exactly and the results were perfect! The fish was cooked evenly and the creamed kale and leeks were creamy and flavorful. I would definitely recommend this recipe to anyone looking for a simple and delicious seafood dish.
Simon Oakley
[email protected]This was a delicious and easy recipe! The fish was cooked perfectly and the creamed kale and leeks were very tasty. I would definitely make this again.
Fb Bhuiyan
[email protected]I'm a big fan of kale and leeks, so I was excited to try this recipe. I was not disappointed! The fish was cooked perfectly and the creamed kale and leeks were creamy and flavorful. I will definitely be making this again.
Bk Ds
[email protected]I made this dish for a dinner party and it was a huge hit! The fish was cooked perfectly and the creamed kale and leeks were delicious. I would definitely recommend this recipe to anyone looking for an elegant and flavorful dish.
Lilly Williams
[email protected]This recipe was so easy to follow and the results were delicious! The fish was cooked perfectly and the creamed kale and leeks were creamy and flavorful. I served it with some roasted potatoes and it was a hit with my family.
clouds
[email protected]I'm not a huge fan of fish, but this dish was surprisingly good! The fish was cooked perfectly and the creamed kale and leeks were very flavorful. I would definitely make this again.
Wahab Choudhary
[email protected]The seared fish was cooked beautifully, with a crispy skin and a moist, flaky interior. The creamed kale and leeks were also delicious, with a creamy texture and a subtle sweetness. I would definitely recommend this recipe to anyone looking for a qui
Ritesh Neupane
[email protected]I followed the recipe exactly and the results were amazing! The fish was cooked to perfection and the creamed kale and leeks were creamy and flavorful. I served it with some roasted potatoes and it was a hit with my family. Will definitely make this
Blessing Mwaanazvo
[email protected]This seared fish dish with creamed kale and leeks was a delight! The fish was cooked perfectly, with a crispy skin and a tender, flaky interior. The creamed kale and leeks were rich and flavorful, with a hint of nutmeg that really brought the dish to