Poached Salmon With Sauteed Leeks and Leek-Cream Sauce Recipe

Name: Poached Salmon With Sauteed Leeks and Leek-Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds of julienned leeks, white and pale green portions; 2 tablespoons unsalted butter; 1 cup dry white wine; 1/2 cup heavy cream; 2 tablespoons olive oil; 1 onion cut into quarters; 2 stalks celery cut in big pieces; 1/4 bunch of fresh parsley; 2 sprigs of fresh thyme; 3 bay leaves; 2 1/2 pounds fillet of salmon without skin; salt and pepper to taste

Servings: persons

3 pounds of julienned leeks, white and pale green portions
2 tablespoons unsalted butter
1 cup dry white wine
1/2 cup heavy cream
2 tablespoons olive oil
1 onion cut into quarters
2 stalks celery cut in big pieces
1/4 bunch of fresh parsley
2 sprigs of fresh thyme
3 bay leaves
2 1/2 pounds fillet of salmon without skin
salt and pepper to taste

1
Reserve 1 1/2 cups of leeks and saute the rest with butter and oil on low heat until cooked.
2
Do not brown.
3
Saute for about 15 minutes.
4
Season with salt and pepper.
5
Keep warm.
6
In non-reactive pan, combine white wine and reserved leeks and cook until only two tablespoons remain.
7
Add cream and reduce until it reaches sauce consistency.
8
Season with salt and white pepper.
9
Pass through strainer and keep warm.
10
Prepare the court-bouillon by filling a stock pot with about 5 inches of cold water.
11
Add onions, celery, parsley, thyme, bay leaves and one tablespoon of salt.
12
Boil for 15 minutes.
13
Make six thick scaloppines of salmon.
14
(You can omit this step and slice the salmon into six filets.
15
If so, skip next step and double cooking time.)
16
Roll each scaloppine into shape of cone and fasten with toothpicks.
17
Reduce heat of court bouillon to almost boiling.
18
Carefully submerge fish in water and cook about 2 minutes.
19
Make sure insides are pink.
20
Make mountain of sauteed leeks in center of plate.
21
Place fish cones (or filets) on top of mountain and spoon the sauce on it and around plate.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds of julienned leeks, white and pale green portions, 2 tablespoons unsalted butter, 1 cup dry white wine, 1/2 cup heavy cream, and more.

Yes, Poached Salmon With Sauteed Leeks and Leek-Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Salmon With Sauteed Leeks and Leek-Cream Sauce

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