Salmon with Creamed Leeks

© 2011 Kosher Revolution. All Rights Reserved

This delicious dish gives you all the thrills of French cooking without any of the hassle. You poach salmon partly off the heat-a foolproof technique that’s unattended and ensures perfect doneness. Th creamy leek is equally easy to do, and you can make it, as well as the salmon, in advance (see my Tip). The finished dish is great for company and gets applause every time.

SalmonGeil Salmon with Creamed Leeks

Serves 6

Geila’s Tip – You can prepare the leek mixture a day in advance, refrigerate it, and, just before you poach the fish, reheat it over low heat, additional cream. If needed. If you want to make the fish in advance too, poach and refrigerate it, then bring it to room temperature, or heat it in a low oven.

  • 2 tablespoons unsalted butter
  • 2 tablespoons grapeseed or canola oil
  • 5 large leaks (about 2 pounds)white parts only, well washed and sliced 1/4 inch thick
  • Salt and freshly ground black pepper
  • 1/2 cup white wine
  • 1 1/2 cups heavy or light cream, or half and half
  • 3 tablespoons chopped dill
  • 1/2 teaspoons cumin

Poaching Liquid

  • 1 cup white wine
  • 4 peppercorns
  • 4 large dill sprigs
  • 1/2 teaspoons kosher salt
  • 6 salmon fillets (about 3 pounds), 1 1/2 to 2 inches-thick
  1. In a large sauté pan, heat the butter and oil over medium heat. Add the leeks and season with the salt. Reduce the heat to medium low and saute until translucent, stirring occasionally about 10 minutes.
  2. Add the wine, bring to a boil, and cook until the wine has evaporated, about 3 minutes. Add the cream, dill and cumin and simmer until lightly thickened, about 10 minutes.
  3. Add the poaching liquid ingredients to a sauté pan large enough to hold the fillets in a single layer. Add enough water to bring the liquid !/2 inch from the top of the pan. Add the fillet skin side down and bring the liquid to a boil. Reduce the heat to low and barely simmer the fillets for 5 minutes. Turn the fillets, remove the pan from the heat, and remove their skin. By the time the liquid has cooled, the fillets will be done.
  4. Transfer the leek mixture to a warmed platter. Using a slotted spatula, transfer the fish to the platter atop the leeks. Serve.

This recipe, while not specifically for Shavuot, will definitely enhance any festive meal this holiday weekend!

Geila

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