Salmon in Cream Sauce with Leeks
Main Dishes • European
Description
Salmon in Cream Sauce with Leeks
Ingredients
- Butter 3 tablespoons
- Leek 3 pieces
- Dry White Wine 5 fl oz
- Cream (40%) 5 fl oz
- Coarse Salt to taste
- Chopped Sage Leaves 3 tablespoons
- Ground Black Pepper to taste
- Olive Oil 1 tablespoon
- Chicken Broth 0 fl oz
- Smoked haddock fillet 4 pieces
- Arugula to taste
- Lemon 1 piece
Step-by-Step Guide
Step 1
Cut off the dark green leaves and roots of the leeks. Slice the remaining parts into thin rings.
Step 2
Melt the butter in a pan over low heat. Add the leeks and sauté for 5 minutes. Then pour in the wine and cook for another 4 minutes until soft. Next, add the cream and 2 tablespoons of chives. Bring to a boil again, season with salt and pepper.
Step 3
Transfer half of the leeks to a blender and add the broth. Blend until smooth.
Step 4
Meanwhile, heat the olive oil in a saucepan over medium heat. Season the fish with salt and pepper and place it skin-side down in the pan. Let it brown well for 5 minutes, then flip and cook until done for another 3–5 minutes. Transfer to plates.
Step 5
Top the fish with the remaining leeks and drizzle with sauce. Sprinkle with the remaining chives. Serve with arugula and lemon slices on the side.
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