Pan Fried Fish with Creamed Leeks & Potatoes
Updated: Feb 6
Leeks are a member of the onion family, and is closely related to garlic, shallots, chives and scallions. Although much larger in size, it's flavor is subtle, mild and incredibly sweet when cooked. Just remember to wash it thoroughly to rid it of excess dirt, and only use the white and light green parts for cooking.
For this recipe, I creamed some leeks with potatoes as a side for the fish. You can also add more stock and water, cook it through, blitz it to a fine texture and you'll have yourselves a delicious bowl of leek and potato soup!
Recipe serves 2 persons. 5 mins prep time, total cook time 30 mins.
Fillet of fish, any white fish of your preference
2-3 potatoes, cubed
1 stalk leek, chopped
1 clove garlic, chopped
1 red chili, chopped to garnish (optional)
1/2 cup of Shiitake mushrooms to garnish (optional)
1/2 cup cream or milk
1 cup vegetable stock
1 tablespoon butter
1 tablespoon all-purpose flour
1 tablespoon olive oil
1/2 teaspoon mustard, wholegrain or Dijon
Salt & pepper to taste
1. In a pan, add butter, garlic and onion and cook until brown and fragrant.
2. Add butter and garlic, fry until golden brown.
3. Add potatoes and stir fry lightly for 2-3 minutes. Add stock and let it simmer until potatoes are almost cooked through.
4. Once potatoes are cooked through, add cream and mustard and stir through. Add salt & pepper to taste.
5. Add flour bit by bit until potatoes are no longer runny. It should have a mash potato-like consistency at this stage.
6. In a clean skillet, heat up olive oil. Lightly coat fish with flour and place fish skin side down and cook for 3 mins on each side. Add salt & pepper on both sides to taste. Be careful not to move the fish around in order to get a nice consistent golden brown crust.
7. While fish is cooking, fry mushrooms in the same pan until crispy. Serve cooked fish on bed of leek and potatoes, add crispy mushrooms and chopped red chili to garnish.
ALY'S COOKING TIPS
1. When pan-frying fish, make sure to lightly coat the fish in all-purpose flour in order to keep it's shape when drying. The flour adds no added flavor to the fish but ensures a nice consistent golden brown to the finished product.
2. If soup is what you're craving, just add more stock, cream and water until the potatoes have a runny sauce. You can then use a handheld blitzer to mash down the leeks and potatoes, creating a delicious, creamy and hearty soup!