Salmon in Cream Sauce with Leeks

Main Dishes | European cuisine

⏳ Time

1 hour 5 minutes

🥕 Ingredients

🍽️ Servings

Description

Salmon in Cream Sauce with Leeks

Ingredients

Butter - 3 tablespoons
Leek - 3 pieces
Dry White Wine - 2 fl oz
Cream (40%) - 2 fl oz
Coarse Salt - to taste
Chopped Sage Leaves - 3 tablespoons
Ground Black Pepper - to taste
Olive Oil - 1 tablespoon
Chicken Broth - 2 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.