Saumon aux Poireaux (Filet of Salmon with Stewed Leeks)

  • Serves

    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
  • 12 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


Step 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.

Step 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.

Step 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.

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