White Fish Fillets in Creamy Leek Sauce

White Fish Fillets in Creamy Leek Sauce


  • 750g frozen white fish fillets
  • 3 vegetable cubes (10g each)
  • 3-4 carrots (sliced)
  • 1 large onion (diced)
  • 25g unsalted butter
  • 2 leeks
  • about 2 tbs fresh / frozen dill
  • black peppercorns
  • 1 tbs garlic powder
  • 3-4 tbs crème fraîche or double cream
  • 2 cups water
  • 3 tbs flour
  • 1½ kg potatoes to cook separately


  1. In a large pot (with lid) fry onions on butter, add carrots and fry some more.
  2. Separately, cook potatoes for the mash.
  3. In meantime dissolve cubes in 1½ cups of water to make some stock.
  4. Ad fish, garlic powder and stock to the pot with onions and carrots.
  5. Sizzle over medium fire, adding leeks towards the end of cooking.
  6. ½ cup of cold water mix with flour and constantly stirring add it to the stew.
  7. Cook stirring occasionally until fish is all fallen apart, carrots ready and leek wilted.
  8. Remove from fire, stir in crème fraîche, season with freshly cracked pepper and dill.
  9. Serve over mashed potatoes.

Make 6 portions.

Your thoughts…

  1. I like the idea of creamy sauce with leek…great way to prepare fish over mashed potato.
    Hope you are having a great week Margot :)

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