Braised Leeks With Mustard Cream Recipes

BRAISED LEEKS AND MUSTARD GREENS

Steps:

• Trim leeks so that about 1 1/2 inches of green leaves remain, and slice the leeks in half lengthwise. Separate leaves and pull the leeks apart to rinse away any dirt and sand in the layers, then chop leeks into 1 1/2-inch pieces.
• Melt butter in a skillet over medium heat, and cook and stir the leeks until they begin to separate and soften, about 5 minutes. Stir in mustard greens, and pour in enough chicken broth to just cover the bottom of the pan and prevent leeks from browning. Cook the leeks and mustard greens until the greens turn bright green and start to soften, another 2 to 3 minutes. Season to taste with salt and black pepper, and sprinkle with Parmesan cheese.

BRAISED LEEKS

Steps:

• Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
• In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
• Sprinkle with thyme and cook one minute more.
• Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

LEEKS BAKED IN CREAM

Steps:

• Trim the leeks, discarding the roots and reserving the green parts for another use.
• Cut the white parts in half lengthwise and rinse carefully to remove sand.
• Butter a suitable flat baking dish and arrange the leeks in it, cut side up.
• Mix the cream with the mustard, season very lightly with salt (the cream reduces considerably during baking), add pepper to taste, and pour the cream mixture over the leeks. Sprinkle on the bread crumbs and bake for a half to three-quarters of an hour, or until the leeks are tender and the cream is well reduced and the top lightly browned.

BRAISED LEEKS WITH MUSTARD CREAM

Steps:

• Preheat the oven to 200ºC.
• Spread the chopped butter and oil over the base of a roasting pan large enough to hold the leeks in one layer.
• Add the leeks and roast for 10 minutes.
• Remove the leeks from the oven and turn them over in the pan.
• Roast for a further 10 minutes.
• Remove the leeks from the oven and add the stock.
• Roast for another 10 minutes or until the leeks have started to brown slightly and the stock has reduced.
• Remove the leeks from the oven and keep warm on the serving dish by covering them with aluminium foil.
• MAKING THE MUSTARD CREAM: Melt the remaining 50g of butter in a small sauté pan over a medium heat.
• Add the shallots and sauté for 5 minutes or until softened.
• Increase the heat a little, add the wine and slowly bring to the boil.
• Simmer until the liquid has reduced by half.
• Stir in the cream and simmer gently until the sauce begins to thicken.
• Stir in the mustard.
• Add half the chives and season to taste with salt and pepper.
• Drizzle the leeks with the mustard cream and garnish with the remaining chives.
• Serve.

BRAISED HALIBUT WITH LEEKS & MUSTARD RECIPE - (4.4/5)

Steps:

• Sprinkle fish with 1/2 teaspoon salt. Melt butter in 12-inch skillet over low heat. Place fish in skillet, skinned side up, increase heat to medium, and cook, shaking pan occasionally until butter begins to brown, fish should not brown, 3 to 4 minutes. Using a spatula, carefully transfer fish to a large plate, raw side down. Add leeks, mustard, and 1/2 teaspoon salt to skillet and cook, stirring frequently, until leeks begin to soften, 2 to 4 minutes. Add wine and bring to gentle simmer. Place fish, raw side down, on top of leeks. Cover skillet and cook, adjusting heat to maintain a gentle simmer, until fish registers 135 to 140°F, 10 to 14 minutes. Remove skillet from heat and, using 2 spatulas, transfer fish and leeks to serving platter or individual plates. Tent loosely with aluminum foil. Return skillet to high heat and simmer briskly until sauce is thickened, 2 to 3 minutes. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste. Spoon sauce over fish and sprinkle with parsley. Serve immediately with lemon wedges. We prefer to prepare this recipe with halibut, but a similar firm-fleshed white fish such as striped bass or sea bass that is between 3/4 and 1-inch thick can be substituted. To ensure that your fish cooks evenly, purchase fillets that are similarly shaped and uniformly thick.