White Fish Meunière in Creamy Leek Sauce
with baby potatoes
Meunière, which translates to "in the style of the miller's wife", is a signature dish in French cuisine. The recipe involves cooking flour-coated fish in foaming butter.
Tags:
Family Friendly
•Calorie Smart
Allergens:
Milk
•Fish
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Leek
2 unit(s)
Garlic
1 unit(s)
Lemon
1 sachet(s)
Dried Thyme
110 grams
Creme Fraiche
(Contains: Milk)
240 grams
Basa
(Contains: Fish)
½ sachet(s)
Mustard
(Contains: Mustard)
500 grams
Baby Potatoes
Not included in your delivery
1 tbsp
Flour
½ tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2146 kJ
Energy (kcal)513 kcal
Fat19.1 g
of which saturates11.7 g
Carbohydrate50.9 g
of which sugars13.8 g
Dietary Fiber35.4 g
Protein31.7 g
Salt1.2 g
Trans Fat0.1 g
Potassium1044.5 mg
Calcium104.5 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes (quarter larger chunks) and pop onto a large (lined) baking tray.
- Toss with thyme, salt, pepper and a drizzle of oil.
- Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
- Peel and grate the garlic (or use a garlic press). Quarter the lemon.
2
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
- Place a pot over medium-high heat with a drizzle of oil.
- Once hot, add the leek and garlic. Season with salt and pepper. Cook until softened, stirring occasionally, 4-6 mins.
- Once softened, deglaze with the creme fraiche.
Add half the mustard sachet (per 2P). Squeeze a few drops of lemon juice over the top. - Allow to reduce until the sauce thickens, 1-2 mins. Set aside, covered.
3
- Meanwhile, mix 1 tbsp of flour (per 2P) with salt and pepper.
- Pat the basa dry with kitchen paper, then coat it in flour. Shake off any excess flour.
- Place a pan over medium-high heat with ½ tbsp butter (per 2P).
- Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side, a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
4
- Plate up the potatoes alongisde the fish meunière.
- Top the fish with the leek mustard sauce.
- Serve any remaining lemon wedges alongside.
