Imagine a dish that transforms humble ingredients into a restaurant-worthy masterpiece in just 30 minutes! This White Fish Carrot Leek Puree is not just a meal, it's a French-inspired culinary journey that will transport your taste buds to the charming countryside of Provence. With its silky smooth vegetable puree and perfectly cooked white fish, this recipe promises to elevate your home cooking from ordinary to extraordinary, proving that gourmet dining can be both simple and incredibly delicious.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 white fish fillets
- 1 carrot, chopped
- 1 leek, sliced
- 1 cup vegetable broth
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 2 white fish fillets, 1 chopped carrot, 1 sliced leek, 1 cup of vegetable broth, and salt to taste.
- Rinse the white fish fillets under cold water and pat them dry with a paper towel. Season both sides of the fillets with salt.
- In a medium-sized saucepan, add the chopped carrot and sliced leek. Pour in the vegetable broth and bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cover the saucepan. Cook for about 10 minutes, or until the vegetables are tender.
- While the vegetables are cooking, prepare a separate skillet over medium heat. Add a small amount of oil or butter to the skillet.
- Once the oil is hot, carefully place the seasoned white fish fillets into the skillet. Cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside.
- After the vegetables have cooked for 10 minutes, remove the saucepan from the heat. Using an immersion blender or a regular blender, puree the carrot and leek mixture until smooth. If using a regular blender, allow the mixture to cool slightly before blending to avoid splatters.
- If the puree is too thick, you can add a little more vegetable broth to reach your desired consistency. Taste the puree and adjust the salt if needed.
- To serve, spoon a generous amount of the carrot leek puree onto each plate. Place a white fish fillet on top of the puree.
- Garnish with fresh herbs if desired, and enjoy your White Fish with Carrot Leek Puree!
Tips
- Choose fresh, high-quality white fish like cod, halibut, or sea bass for the best flavor and texture.
- Pat the fish fillets completely dry before seasoning to ensure a perfect golden sear.
- Use an immersion blender for easier and safer pureeing, minimizing kitchen mess.
- Don't rush the vegetable cooking process - letting them simmer ensures maximum flavor development.
- For extra richness, consider adding a small pat of butter to the puree or a drizzle of good olive oil before serving.
- If you want a smoother puree, strain it through a fine-mesh sieve after blending.
- Experiment with herbs like dill, parsley, or chives for garnishing to add a fresh, aromatic touch.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 18g
Fat: 3g
Saturated Fat: g
Cholesterol: 45mg
