Equipment
Ingredients
Fish
- 4 arctic char or mild fish fillets
- 30 ml olive oil
- 5 g salt, to taste
- 2 g black pepper, to taste
Creamed Kale
- 680 g kale
- 45 g butter
- 1 leek, trimmed and thinly sliced
- 6 thyme, sprigs
- 3 garlic, minced
- 240 ml heavy cream
- 8 g dijon mustard
- 5 ml chicken or vegetable stock concentrate
Serving
- rice, warmed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1221 kcal
- Protein
- 50 g
- Carbohydrates
- 138 g
- Fat
- 53 g
- Fiber
- 10 g
- Sugar
- 6 g
- Sodium
- 918 mg
- Saturated Fat
- 24 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 170 mg
- Potassium
- 1380 mg
- Calcium
- 637 mg
- Iron
- 6.0 mg
- Magnesium
- 161 mg
- Phosphorus
- 570 mg
- Zinc
- 3.8 mg
- Vitamin A
- 823 mcg
- Vitamin C
- 168 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 3.6 mg
- Vitamin K
- 695 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 5.2 mcg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.89 mg
- Niacin
- 14.3 mg
- Folate
- 177 mcg
- Water
- 356 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the fish fillets dry with paper towels. Season the skin side with salt and place on a plate. Refrigerate uncovered to dry the skin.
Fill a large pot with salted water and bring to a boil. Remove kale leaves from stems and wash them thoroughly.
Melt butter in a medium saucepan over medium heat. Add leeks, thyme, and garlic. Season with salt and pepper and cook for 7 minutes until softened.
Add heavy cream to the saucepan and bring to a boil. Reduce the liquid for 5 minutes until thickened. Strain the mixture through a sieve into a bowl, pressing the solids to extract liquid, then return the liquid to the pan.
Whisk the Dijon mustard and stock concentrate into the cream sauce. Season to taste and cover to keep warm.
Blanch the kale in the boiling water for 2 minutes until wilted. Drain in a colander, rinse with cold water, and squeeze out all excess moisture. Stir the kale into the cream sauce and warm over low heat.
Heat olive oil in a skillet over medium-high heat. Season the fish flesh with salt and pepper. Place fish skin-side down and cook for 4 minutes until the skin is crisp. Flip and cook for 3 minutes until the internal temperature reaches 63°C/145°F.
Plate the fish immediately with the warm rice and creamed kale.
Chef's Notes
- Drying the fish skin uncovered in the refrigerator is the key to restaurant-quality crispness.
- For the best results, use a high-quality stock concentrate like Better Than Bouillon.
Storage
Refrigerator: 2 days — Fish texture is best when eaten immediately.
Reheating: Gently warm the kale and sauce on the stovetop; sear fish briefly in a pan to recrisp skin.
Troubleshooting
Fish skin is soggy or sticks to the pan
Cause: The pan was not hot enough or the skin was still damp.
Fix: Increase heat slightly and do not attempt to flip the fish until it releases naturally from the pan.
Prevention: Ensure the skin is thoroughly dried in the fridge and the oil is shimmering before adding the fish.
Cream sauce is too thin
Cause: The cream was not reduced long enough.
Fix: Simmer for an additional 2-3 minutes before adding the kale.
Prevention: Allow the cream to reach a vigorous boil until it thickens significantly.
Cultural Context
While this specific dish is a modern interpretation, its roots lie in classic French cuisine, which emphasizes fresh ingredients and refined sauces. Creamy leek and kale preparations are common in French country cooking, and the searing technique for fish is a staple of bistros and fine dining establishments across the country.
