I made Crispy Fish with Creamed Leeks the other night.
I subbed in Tilapia for the Cod in the recipe, as that’s what I had on hand.
I harvested the leeks from the garden for this recipe, and threw a couple of potatoes and a sweet potato into the oven to enjoy alongside.
Oh, I nearly forgot. I didn’t have cream in the fridge like I thought I did (C used it to make frosting for a neighbor’s birthday cake and I forgot to buy more. *sigh*). I looked up how to substitute for Heavy Cream – for 1C of Heavy Cream you use 3/4C milk and 1/3C melted butter. That’s a lotta butta. It didn’t look as pretty in the pan as heavy cream would, but it sure tasted good.
Crispy Fish with Creamed Leeks by Kerry Saretsky from SeriousEats.com
4 Fish Fillets, about 6 oz each
Salt and Pepper
2 Tablespoons Olive Oil
12 Baby Leeks, finely sliced (about 2 cups)
1/2 cup Heavy Cream **SUBSTITUTION ALERT: For 1 cup Heavy Cream you can use 3/4C milk and 1/3C melted butter.
Lemons for serving
1- Season the fish with salt and pepper. Heat oil over medium heat in a large non-stick skillet until shimmering. Add the fish, presentation side down. Cover and cook without moving until the fish is cooked through, about 15 minutes (meat should flake easily when pulled with a fork). Carefully transfer fish to a large plate, crisp-side up, and tent with foil to keep warm.
2- Pour off most of the oil from the pan and return it to medium heat. Add the leeks, season with salt and pepper, and sweat until soft, about 6 minutes, adding up to 1/3 cup water to encourage softening if necessary. Add 1/3 cup of water to help soften the leeks further. Add cream, increase heat to high, and bring to a boil. Cook until lightly thickened, then season to taste with salt and pepper. To plate, scoop the creamed leeks onto the bottom of a serving dish and top with the cod, golden side up. Serve with lemon wedges.