Pan-fried fish with creamy leek
Fried fish fillets are one of the fastest dishes to prepare. The fresh fillet only needs to be cleaned, dried, seasoned and then fried. Such fillets do not need much time on the heat – they are perfect for a quick dinner.
Fried fish can be served with boiled vegetables, rice, potatoes or even a salad. In today’s recipe, you’ll find a variation in which you can serve the fish with creamy leek. Fried fish with creamy leek is not only very tasty but also quick and easy to prepare, I warmly recommend it.
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Ingredients for pan-fried fish and creamy leek.
- 500 g fresh fish fillets e.g. trout
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Creamy leek:
- 300 g leek
- 2 tablespoons of butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 200 ml cream (30%)
How to make pan-fried fish with leek.
Wash the fish fillets, dry with a paper towel, sprinkle with salt and pepper and rub with olive oil. Heat the frying pan and once it is hot, put the fish on with the skin side down. Fry on a medium heat leaning a bit towards high, for 3 minutes, then turn the fish over and fry for one minute.
Wash, dry, and cut the leek very thinly. Put butter in a pot and add the cut leek. Fry for 7-8 minutes over a medium heat, stirring occasionally, then add salt, pepper and cream. Continue cooking for 4 minutes.
Serve the fried fish warm with the creamy leek.
Good to know when making pan-fried fish with creamy leek.
If the fish fillets are quite thick, fry them for 4 instead of 3 minutes on one side.
Before cutting, the leek should be cleaned very well, because there is often a lot of soil between its layers.
Before frying the fish, you should check the fillets for bones. Large bones should be removed before frying.
Do you like fish? If so, try our recipe for Fish cakes.
