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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Charlie McMurrough
[email protected]I thought this dish was just okay. The fish was a bit overcooked and the creamed kale and leeks were not very flavorful.
Rizwan Razy
[email protected]This recipe was a winner! The fish was flaky and moist, and the creamed kale and leeks were creamy and flavorful. I will definitely be making this again.
Oluwatosin Esther
[email protected]I was not impressed with this recipe. The fish was bland and the creamed kale and leeks were too salty.
Teboho Isaac
[email protected]This dish was easy to make and very tasty. I would highly recommend it.
Sixteen Sixteen
[email protected]I made this dish for my dinner party and it was a hit! Everyone loved the flaky fish and the creamy sauce. I will definitely be making this again.
Aminu Kabiru
[email protected]I thought this dish was just okay. The fish was a bit overcooked and the creamed kale and leeks were not very flavorful.
Gloria D
[email protected]This recipe was a winner! The fish was flaky and moist, and the creamed kale and leeks were creamy and flavorful. I will definitely be making this again.
Oishi Moni
[email protected]I was not impressed with this recipe. The fish was bland and the creamed kale and leeks were too salty.
Mveleli Madondile
[email protected]This dish was easy to make and very tasty. I would highly recommend it.
Joseph K Cobbinah
[email protected]I made this dish for my family and they all loved it! The fish was cooked perfectly and the creamed kale and leeks were delicious. I would definitely recommend this recipe.
Kestila
[email protected]I thought this dish was just okay. The fish was a bit dry and the creamed kale and leeks were not very flavorful.
Zax Zee
[email protected]This recipe was a hit at my dinner party! Everyone loved the flaky fish and the creamy sauce. I will definitely be making this again.
LOZZ64 GAMING
[email protected]I was disappointed with this recipe. The fish was overcooked and the creamed kale and leeks were too salty.
Jomela Aktar
[email protected]This dish was easy to make and very tasty. I used salmon instead of tilapia and it was still delicious.
Khadeeja Shoukat
[email protected]I followed the recipe exactly and it turned out great! The fish was flaky and moist, and the creamed kale and leeks were creamy and flavorful. I would highly recommend this recipe.
Samina Kanwal
[email protected]The creamed kale and leeks were a bit bland for my taste, but the fish was cooked perfectly.
Adnan Tungra
[email protected]This dish was absolutely delicious! The fish was perfectly seared and the creamed kale and leeks were incredibly flavorful. I will definitely be making this again.