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.
STEAMED FISH ON KALE
A healthy way to cook fish. White-fleshed fish is steamed on top of kale or other greens with white wine and garlic.
Provided by jimdykstra
Time 29m
Yield 4
Number Of Ingredients 6
Steps:
- Wash greens and shake dry, allowing some water to cling to leaves. Cut into rough sections, 3 or 4 inches long; cut off and discard any stems thicker than 1/4-inch. Put greens in a deep skillet that can be covered, along with wine, garlic, half the butter, and some salt and pepper. Turn heat to medium-high, cover and cook, checking occasionally to make sure mixture does not dry out, until greens are just about tender, 10 minutes or so. Put fish on top of greens, season with salt and pepper, and dot with remaining butter. Re-cover, and cook until fish is done and greens fully tender, 5 to 10 minutes more.
Nutrition Facts :
CREAMY SALMON, LEEK & POTATO TRAYBAKE
Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion
Provided by Esther Clark
Categories Dinner, Fish Course, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.
Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
CREAMED KALE
Steps:
- Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.
SKATE WINGS WITH CABBAGE AND LEEKS
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and pepper in a large, deep skillet. Add the skate wings and cover with cold water. Cover and bring to a boil over high heat. As soon as water boils, remove pan from heat. Remove 1 cup of the liquid into a small nonreactive saucepan and set aside. Cover the skillet and set aside until the fish is cooked through, about 10 minutes.
- Meanwhile steam the cabbage until cooked, about 10 minutes. Bring the reserved cup of liquid to a boil over high heat. Boil until reduced by half, about 5 minutes. Add the vinegar and boil for another minute. Swirl in the butter a few pieces at a time, and keep the sauce warm over very low heat. To serve, drain the skate on a towel. Remove the skin from both sides. Place 2 wedges of cabbage on each of 4 warmed dinner plates. Place skate on top of cabbage. Spoon sauce over the fish, sprinkle with leeks and serve immediately.
- Wine: Manzanilla La Gitana Sherry
More about "seared fish with creamed kale and leeks food"
CREAMED KALE AND LEEKS - HONEYPIE'S RECIPES
From honeypiesrecipes.com
Servings 8Total Time 1 hr 10 minsCategory Side Dish/VegetableCalories 269 per serving
- Destem, coarsely chop, and thoroughly wash the kale. See our blog on How to Clean and Parboil Kale for more details.
SEARED SEA SCALLOPS - HONEYPIE'S RECIPES
From honeypiesrecipes.com
Servings 4Total Time 15 minsCategory SeafoodCalories 219 per serving
- An hour or two before cooking, open the package, place in a colander, peel away the small muscle attached to the side and discard. Rinse again and let drain in the strainer for a few minutes.
- Place the scallops on the tray leaving a little space between each one, cover with more paper towel and gently, very gently, press the paper towel onto the scallops. Store in the refrigerator.
- Drying the scallops of excess moisture makes it easier to sear them quickly and get a nice brown crust on the top and bottom without overcooking them.
SEARED SCALLOPS WITH CRISPY LEEKS RECIPE - EATINGWELL
From eatingwell.com
4/5 (3)Total Time 30 minsCategory Healthy Scallop RecipesCalories 164 per serving
- Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until the scallops are done.
- Meanwhile, combine the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt with Italian seasoning, lemon zest and pepper in a small bowl. Pat scallops dry and sprinkle both sides with the seasoning mixture. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Serve the scallops with the crispy leeks on top.
POACHED SKREI WITH BUTTERED LEEKS, PUY LENTILS, KALE ...
From makingcarbscount.com
Estimated Reading Time 2 minsTotal Time 40 mins
PAN-FRIED FISH WITH CREAMY LEEKS AND ROAST ... - NADIA LIM
From nadialim.com
Servings 4Estimated Reading Time 2 minsCategory Main
- Toss potatoes with a little oil on prepared tray. Season with salt and pepper and bake for 25–30 minutes, until golden and cooked through. Turn once during cooking.
- Pat fish dry with paper towels and cut any larger fillets into 2–3 pieces. Place seasoned flour and lemon zest on a large plate and season with pepper. Dust fish in flour mixture. Heat a little oil in a large fry-pan on medium heat. Cook fish for about 3 minutes each side, until golden and nearly cooked through. Set aside on a plate covered with foil.
- Heat butter in same pan on medium heat and cook spring onion, leek and garlic for 5–6 minutes, stirring, until softened. Add stock, mustard and salt, bring to a simmer and cook for 2 minutes. Stir through cream and cook a further 2 minutes, until thickened slightly. Season to taste with pepper.
LEEK RECIPES - DOMINO
From domino.com
Author Bailey SwilleyEstimated Reading Time 2 mins
SEARED SALMON WITH CAULIFLOWER COLCANNON - ABUNDANT ENERGY
From abundantenergy.ca
Estimated Reading Time 2 mins
HEALTHY SEAFOOD RECIPES FOR DINNER - OPRAH.COM
From oprah.com
Author Lynn Andriani
PAN-SEARED SALMON WITH KALE AND APPLE SALAD - FOOD NETWORK
From foodnetwork.co.uk
Servings 4Category Main-Course, Lunch
SEARED STEAK WITH BRAISED LEEKS AND CHARD RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 243 per servingServings 4
HOW TO COOK LEEKS AND KALE - OUR EVERYDAY LIFE
From oureverydaylife.com
Author Brynne Chandler
SEARED SCALLOPS WITH CREAMY SPINACH AND LEEKS
From ormonddinners.blogspot.com
Estimated Reading Time 2 mins
SALT CRUST SEA BREAM WITH BRAISED LEEKS RECIPE - FOOD NEWS
From foodnewsnews.com
SEARED FISH WITH CREAMED KALE AND LEEKS | BRENDA | COPY ME ...
From copymethat.com
CREAMED CURLY KALE
From tfrecipes.com
FISH WITH CREAMY LEEKS - TFRECIPES.COM
From tfrecipes.com
DREAMY CREAMY LEEKS WITH WHITE FISH RECIPE - FOOD NEWS
From foodnewsnews.com
LEEK RECIPES - RACHAEL RAY IN SEASON
PAN ROASTED COD WITH ROASTED TOMATOES AND LEEKS . RECIPE
From crecipe.com
CURLY KALE RECIPES WITH FISH | DEPORECIPE.CO
From deporecipe.co
WHATS FOR DINNER? PAN FRIED RED FISH FILLET WITH A ...
From reddit.com
SEARED SCALLOPS WITH CRISPY LEEKS - CRECIPE.COM
From crecipe.com
CRAB & PARMESAN ENCRUSTED COD WITH CREAMED LEEKS, SPINACH ...
From buschslocal.com
SEARED FISH WITH CREAMED KALE AND LEEKS RECIPE
From pinterest.co.uk
LEEKS RECIPES - NYT COOKING
From cooking.nytimes.com
SEARED FISH WITH CREAMED KALE AND LEEKS RECIPE | RECIPE IN ...
From pinterest.com
SEARED SALMON WITH CAULIFLOWER COLCANNON - CANADIAN LIVING
From canadianliving.com
A GIRL EATS WORLD: SEARED STEAK WITH BRAISED LEEKS AND KALE
From agirleatsworld.blogspot.com
MAIN & MILL - FOOD MENU
From mainandmillwoodstock.com
COD WITH BRAISED KALE AND POTATOES - SAVEUR
From saveur.com
HOOKED ON FISH | FRESH | SIMPLE | SUSTAINABLE
From hookedonfishchicago.com
SEARED FISH WITH CREAMED KALE AND LEEKS RECIPE - PINTEREST
From pinterest.ca
SEARED FISH WITH CREAMED KALE AND LEEKS RECIPE
From pinterest.ca
FISH BAKED WITH LEEKS - MARK BITTMAN
From markbittman.com
SEARED FISH WITH CREAMED KALE AND LEEKS RECIPE | RECIPE …
From pinterest.com
SEARED FISH WITH CREAMED KALE AND LEEKS | ERIC SUGAR ...
From copymethat.com
FISH AND SEAFOOD — GVW FOOD INSPIRATIONS
From gvwfoodinspirations.com
COD WITH CHICKPEAS, LEEKS, BABY KALE AND SEARED CHERRY ...
From foodista.com
SEARED SALMON WITH SPINACH AND CREAMY ... - WE [HEART] FOOD
From weheartfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love