Pan-Seared White Fish with Crispy Leek and Hollandaise Sauce

Pan-Seared White Fish with Crispy Leek and Hollandaise Sauce

If you’re looking for a dish that’s both elegant and incredibly flavorful, this pan-seared white fish with crispy leek julienne and homemade hollandaise sauce is a must-try. The crispy golden leeks add a delicate crunch, while the smooth and tangy hollandaise sauce perfectly complements the tender fish. This dish is perfect for a special dinner or when you want to impress your guests with restaurant-quality cooking at home.

Ingredients

For the Fish

2 thick pieces of white fish or cod (6-8 oz / 250g each)

Salt and pepper to taste

2 tbsp all-purpose (plain) flour

2 tbsp olive oil

For the Crispy Leek Julienne

1 leek (white part only), thinly sliced into julienne strips

Deep frying oil

For the Hollandaise Sauce

½ cup (110g) salted butter

Pinch of salt

2 egg yolks

1 finely chopped shallot

3 tbsp white vinegar

Juice of 1 lemon

1 bunch of chives (chopped)

Instructions

Preparing the Crispy Leek Julienne

1. Heat up the deep-frying oil to 270°F (130°C).

2. Thinly slice the white part of the leek into julienne strips.

3. Add the leek strips to the hot oil and fry while stirring frequently.

4. Once they turn crispy and golden brown (about 5-7 minutes), remove them immediately and place them on paper towels to drain excess oil. Be careful, as they can burn quickly.

Making the Hollandaise Sauce

1. Finely chop the shallot and place it in a saucepan with the white vinegar and lemon juice. Simmer until reduced by half. Set aside.

2. In the same saucepan, melt the butter over low heat. Be careful not to brown it.

3. In a heatproof bowl, whisk together the egg yolks and the shallot reduction.

4. Place the bowl over a pot of simmering water (double boiler) and whisk vigorously until the mixture thickens.

5. Slowly drizzle in the melted butter while continuing to whisk until the sauce becomes smooth and velvety.

6. Remove from heat, season with salt, and keep warm. Add the chopped chives just before serving.

Cooking the Fish

1. Pat the fish dry with a paper towel and season both sides with salt and pepper.

2. Lightly coat the fish with flour, shaking off any excess.

3. Heat olive oil in a large frying pan over medium-high heat.

4. Once hot, add the fish and cook for about 3-4 minutes per side until golden brown. If the pieces are thick, cover with a lid to ensure even cooking.

5. The fish is ready when it flakes easily with a fork. Remove from heat and keep warm.

Assembling the Dish

1. Place the seared fish on a serving plate.

2. Spoon the hollandaise sauce generously over the fish.

3. Garnish with the crispy leek julienne for added crunch and flavor.

4. Serve immediately and enjoy!

Tips for the Best Results

Crispy Leeks: Keep an eye on the leeks while frying, as they can burn quickly once they start turning golden.

Hollandaise Sauce: If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.

Perfectly Cooked Fish: Fish is done when it flakes easily but remains moist inside. Overcooking can make it dry.

This dish pairs beautifully with steamed asparagus, roasted potatoes, or a light salad for a complete meal. Whether you're making it for a cozy dinner or entertaining guests, this pan-seared fish with hollandaise sauce and crispy leeks is sure to impress.

Would you try this recipe? Let me know in the comments!