Salmon With Leek Foudue Recipe

Step 1

Chop leeks into medium size pieces and soak in cold water to eliminate dirt. Drain them. Melt 4 tbs butter on medium heat and saute leeks for 2 or 3 minutes. When soft and transparent, add 1 cup light cream, salt and pepper, and reduce until thickened. Set aside.

Step 2

Chop shallots and saute them with 1 tsp butter. De glaze with white wine and reduce to dry. Add vegetable bouillon, saffron and reduce by half.

Step 3

Incorporate the remaining butter slowly, mixing with a whisk until sauce thickens. Blend on high speed for 30 seconds. Set aside.

Step 4

Saute the salmon, skin side down, on medium heat. When the skin is crisp, remove from heat and place in preheated oven (400 degrees) for 5 minutes. Remove from oven and allow to rest. Reheat leeks and the sauce and place 2 tbs of leeks in center of warm plate. Place salmon on top of leeks, skin side up, and pour sauce around.

Things You'll Need

  • 6 Leeks
  • 1/2lb Butter
  • 1c Light cream
  • Salt and pepper
  • 2 Shallots
  • 1/2c White wine
  • 1c Vegetable bouillon
  • 5 To 6 ea sprigs of saffron
  • 1/2 Side of salmon (cut in 6 oz
  • -servings)

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