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Recipe for :

Salmon with Leek Foudue
 

This recipe comes from Karen ( Ilyce is her alias ) who is in a recipe club with between twenty and thirty members, the oldest of whom is eighty-six and the youngest is thirteen, who collect recipes and love to cook.

Karen told me that she is "thirty-four years old, single and loves to cook, among other things. I've been cooking and collecting recipes since I was in my teens and have a very big collection. I collect from magazines, friends, newspapers, brochures, advertising material, and product recipes, the net, recipe groups and a list of other places. If I've taken the recipes from the web or from a magazines, there should be a source but sometimes, over the years, it wasn't collected".

This recipe has come from the simplyseafood group at Yahoo - click here to visit - or to visit / join Karen's own group where she posts some of her other recipes exclusively click here.

Ingredients

6 Leeks
1/2 lb Butter
1 c light cream
Salt and pepper
2 Shallots
1/2 c White wine
1 c Vegetable bouillon
5 to 6 each sprigs of saffron
1/2 side of salmon (cut in 6 oz - servings)

Method
  • Chop leeks into medium size pieces and soak in cold water to eliminate dirt. Drain them.
  • Melt 4 tbs 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 tsp butter. Deglaze with white wine and reduce to dry.
  • 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, skin side down, on medium heat. When the skin is crisp, remove from heat and place in preheated oven (400º) for 5 minutes. Remove from oven and allow to rest.
  • Re-heat 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.

Serves 6

Karen ( Ilyce )
From:
Robert Henry's Voted Best Overall

 
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