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Fish, Classics and bistro fare

Black pollock with creamy leeks and rice

Black pollock with creamy leeks and rice is a fish dish for 4 people, ready in 40 minutes, easy to make, for about €3.20 per person. The trick is to cook the leeks covered until soft before adding the cream, then poach the fish right on top so it stays tender.

A pollock fillet set on a creamy leek fondue with white rice, a soft and quick weeknight dish.

Black pollock with creamy leeks and rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This dish is all about softness. The leeks slowly melt in butter until almost silky, then blend with cream into a smooth bed. The pollock cooks right on top without ever drying out, picking up the leek flavor while staying white and flaky. A squeeze of lemon at the end brightens everything without adding any sharpness.

It's the kind of recipe you make on a weeknight without much thought, since it only needs one pan, a pot of rice, and little attention. Kids usually like it, the fish is mild, the cream isn't sharp, and the white rice reassures even picky eaters. It also works for a quiet Sunday, served with a bit more care and a glass of white wine on the side.

The ingredients

4 people

Fish counter

  • Black pollock fillets 4

Fruits and vegetables

  • Leeks 4
  • Lemon 1

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Pantry

  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Wash the leeks, cut them into thin rounds and cook them covered in the butter until soft. 15 min

    Wash the sliced rounds in a large bowl of water, the dirt settles at the bottom.

  2. Add the cream, season with salt and pepper, and let it simmer gently until the fondue is smooth. 5 min

    A pinch of nutmeg goes well with it.

  3. Set the pollock fillets on top of the fondue, season lightly with salt, cover and cook on low heat. 10 min

    The fish cooks in the steam from the fondue and stays very tender.

  4. Cook the rice in salted water, then drain it. 11 min

    Taste a grain before draining, cooking time varies from one rice to another.

  5. Drizzle the fish with a little lemon juice and serve with the rice.

    The lemon lifts the cream without weighing it down.

Our tips to get it right

  • Pick pollock fillets of similar thickness and size so they cook evenly and stay moist.
  • Slice the leeks thin and even so they all melt at the same rate without any crunchy bits left.
  • Don't let the cream boil once the fish is on top, high heat would make it split and dry out the pollock.

The variations

  • Swap the black pollock for cod or hake, two white fish that pair just as well with the creamy leeks.
  • For a vegetarian version, skip the fish and add sliced button mushrooms to the leek fondue, served over the same rice.
  • To save time, use pre-sliced leeks from a bag and a 10 minute rice, the dish will be ready in under 30 minutes.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Fresh bread for dipping

Storage

Black pollock with creamy leeks keeps for 2 days in the fridge in a sealed container. Freezing isn't recommended, the cream separates when thawed. Reheat gently in a pan or on low power in the microwave so the fish doesn't toughen.

Questions about this dish

Can you use light cream instead of heavy cream?

Yes, light cream works, but the fondue will be a bit less rich. Let it simmer a little longer so it still thickens properly.

Can you make the leek fondue ahead of time?

Yes, you can make it the day before and reheat it gently before adding the fish. Just avoid cooking the fish in advance, it's best cooked right before serving.

What fish can you use if you can't find black pollock?

Cod, hake, or whiting all work well, they're firm white fish. Just adjust the cooking time based on the thickness of the fillets.

How do you know the fish is cooked without drying it out?

The flesh should turn opaque and flake easily with a fork. Count about 10 minutes covered on low heat for medium sized fillets.

How long does it take to make a black pollock with creamy leeks and rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a black pollock with creamy leeks and rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a black pollock with creamy leeks and rice cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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