Wash and dry the leek. Chop it finely. Place it in a saucepan over heat with 4 tablespoons of water, cook for 3 minutes.
Place the fillets in a large skillet along with the lemon juice. Cover with aluminum foil and cook over high heat for 6 minutes and remove from the stove.
In a small pot, mix the cream with the mustard and heat over medium flame for 2 minutes and remove from heat.
Place the fillets on each plate, serve with the cooked leek and drizzle the fish with the mustard sauce, season with salt and pepper to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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