Delicious and easy. I cut back the butter to about half and used sour cream instead of creme fraiche. A beautiful plate also.
Filet of Salmon with Stewed Leeks
Photo: Christopher Hirsheimer
(Saumon aux Poireaux)
SERVES 4
This recipe came from Aux Tonneaux des Halles, where Patrick Fabre served us this modern French bistro creation.
14 tbsp. butter
8 leeks, trimmed, cleaned, and chopped
Salt and freshly ground white pepper
1/2 cup dry white wine
1 shallot, peeled and minced
3 tbsp. crème fraîche
2 tbsp. chopped chervil, chives, or parsley
3 tbsp. olive oil
4 6-oz. salmon filets
1 small tomato, peeled, seeded, and diced
1. Melt 2 tbsp. of the butter in a medium pot over medium-low heat. Add leeks, season to taste with salt and pepper, cover, and cook, stirring often, until soft, about 20 minutes.
2. Meanwhile, cut remaining butter into small pieces and set aside. Put wine and shallots into a small pan and boil over high heat until reduced by two-thirds, 3–4 minutes. Reduce heat to low; whisk in crème fraîche, then add butter a few pieces at a time, whisking until smooth. Add chervil, cover, and keep warm.
3. Heat oil in large skillet over medium heat. Sauté salmon until cooked through, turning once, about 5 minutes per side. Season to taste with salt and pepper. Serve over leeks, drizzled with the sauce. Garnish with tomatoes.
