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Le Chaudron recipe
Lieu noir aux poireaux
Pollock with leeks
⏱ 30 minServes 4Easy290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4pollock fillets
3leeks
200 ml (¾ cup)light cream
1 tbspolive oil
1lemon
1 pinchnutmeg
1 pinchsalt
1grind of pepper
- 4 pollock fillets
- 3 leeks
- 200 ml (¾ cup) light cream
- 1 tbsp olive oil
- 1 lemon
- 1 pinch nutmeg
- 1 pinch salt
- 1 grind of pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Clean the leeks well, remove the tough green parts and slice into thin, even rounds.
- Sweat the leeks in the olive oil over low heat for 10 min, stirring, until soft but not browned.
- Pour the light cream over the leeks, add a pinch of nutmeg and season with salt and pepper.
- Gently lay the pollock loins on the creamy leeks and cover the pan.
- Cook over low heat 12 min, until the fish is opaque and flakes easily with a fork.
- Drizzle with a little lemon juice just before serving.
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