Poached Catfish With Leeks And Mustard Recipe

Name: Poached Catfish With Leeks And Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large leek, sliced; 1 tablespoon butter; 2 shallots, finely chopped; 4 (5- to 6-ounce) catfish fillets; 1/2 cup vermouth; 1/2 cup chicken broth; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1/2 cup heavy whipping cream; 1 tablespoon Dijon mustard; 2 teaspoons butter; 1/2 teaspoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper

Servings: persons

1 large leek, sliced
1 tablespoon butter
2 shallots, finely chopped
4 (5- to 6-ounce) catfish fillets
1/2 cup vermouth
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup heavy whipping cream
1 tablespoon Dijon mustard
2 teaspoons butter
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1
Cook leeks in boiling water to cover 1 minute; drain. Plunge leeks into ice water to stop the cooking process; drain.
2
Rub a large skillet with 1 tablespoon butter, and sprinkle with shallots. Place fillets over shallots, and pour vermouth and chicken broth over fish. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange leeks around fish. Cover with buttered parchment paper. Bring liquid to a boil; reduce heat, and simmer 12 to 14 minutes or until fish flakes with a fork, basting occasionally. Remove fish from pan; keep warm.
3
Pour sauce through a wire-mesh strainer into a bowl, reserving leeks. Return liquid to pan, and bring to a boil; reduce heat, and simmer, uncovered, 2 minutes or until sauce is reduced to 3/4 cup. Add cream; bring to a boil. Reduce heat, and simmer 1 1/2 minutes or until sauce is reduced by half. Whisk in mustard, 2 teaspoons butter, and lemon juice. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Add reserved leeks, and cook 1 minute or until hot; spoon over fish.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large leek, sliced, 1 tablespoon butter, 2 shallots, finely chopped, 4 (5- to 6-ounce) catfish fillets, and more.

Yes, Poached Catfish With Leeks And Mustard falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Catfish With Leeks And Mustard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions