Salmon with Leek Foudue
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
leeks
|
*
|
| ½ | pound |
butter
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
shallots
|
*
|
| ½ | cup |
white wine
|
*
|
| 1 | cup |
vegetable stock
|
|
| 5-6 | each |
saffron threads
|
*
|
| 6 | each |
salmon fillets
about 6 ounces each |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
leeks
|
*
|
| 226.8 | g |
butter
|
|
| 237 | ml |
light cream (half&half)
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
shallots
|
*
|
| 118 | ml |
white wine
|
*
|
| 237 | ml |
vegetable stock
|
|
|
saffron threads
|
*
|
||
| 6 | each |
salmon fillets
about 6 ounces each |
*
|
Directions
Chop leeks into medium size pieces and soak in cold water to eliminate dirt.
Drain.
Melt 4 tablespoon butter on medium heat and sauté leeks for 2 or 3 minutes.
When soft and transparent, add 1 cup light cream, salt and pepper, and reduce until thickened.
Set aside.
Chop shallots and sauté them with 1 teaspoon butter.
Add white wine and reduce.
Add vegetable bouillon, saffron and reduce by half.
Incorporate the remaining butter slowly, mixing with a whisk until sauce thickens.
Blend on high speed for 30 seconds. Set aside.
Sauté the salmon, on medium heat.
When cooked through, remove from heat and place in preheated oven (400 degrees F) for 5 minutes.
Remove from oven and allow to rest.
Reheat leeks and the sauce and place 2 tablespoon of leeks in center of warm plate.
Place salmon on top of leeks, and pour sauce around.
