Saumon aux Poireaux (Filet of Salmon with Stewed Leeks)

Name: Saumon aux Poireaux (Filet of Salmon with Stewed Leeks)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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

Serves
serves 4

CHRISTOPHER HIRSHEIMER

This recipe came from Aux Tonneaux des Halles, where Patrick Fabre served us this modern French bistro creation.

Ingredients

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

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Instructions

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.