Seas the Leek
Pan-Seared Fish over Creamed Leeks with Honey-Mustard Drizzle
30 minutes
Serves 4
DinnerAmericanGluten-freeNut-freeSoy-freeLow Carb
Herb's take
Inspired by classic American steakhouse flavors, this dish takes fish for a spin on the dairy highway, landing on a rich bed of cream-braised leeks. You’ll learn how to coax sweetness from leeks and pull off a pan sauce that walks the fine line between tangy and sweet.
Ingredients
Yield
4
Instructions
- 01Pat fish fillets dry and season both sides with 1 teaspoon kosher salt and 0.5 teaspoon black pepper. Let them sit at room temperature while prepping other ingredients.
- 02Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add sliced leeks and 0.5 teaspoon salt. Cook, stirring often, until leeks are very soft and starting to turn translucent, about 8 minutes.
- 03Add heavy cream to the leeks, reduce heat to low, and simmer gently until thickened and glossy, 5-7 minutes. Stir occasionally. Remove from heat and cover to keep warm.
- 04Wipe out skillet and return to medium-high heat. Add remaining 1 tablespoon olive oil and 1 tablespoon butter.
- 05When butter foams, add fish fillets. Sear without moving for 3-4 minutes, or until deep golden brown. Flip carefully and cook another 2-3 minutes, until just cooked through and flakes easily. Transfer fish to a warm plate and tent loosely with foil.
- 06Lower heat to medium, then add 1 tablespoon butter, Dijon mustard, honey, and lemon juice to the skillet. Whisk to combine, scraping up any browned bits. Simmer for 1 minute until slightly thickened.
- 07To serve, divide creamed leeks among four plates, top each with a fish fillet, and drizzle generously with the honey-mustard sauce. Finish with parsley and a few grinds of black pepper.
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