How To make Salmon with Leek Foudue
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 ea sprigs of saffron
1/2 Side of salmon (cut in 6 oz
-servings) Chop leeks into medium size pieces and soak in cold water to eliminate dirt. Drain them. Melt 4 tbs butter on medium heat and saute 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 saute them with 1 tsp butter. De glaze 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. Saute the salmon, skin side down, on medium heat. When the skin is crisp, remove from heat and place in preheated oven (400 degrees) for 5 minutes. Remove from oven and allow to rest. Reheat 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. From Robert Henry's voted best Overall.
How To make Salmon with Leek Foudue's Videos
Light salmon-leek quiche
Hello everyone, today recipescooking.com presents the following recipe: Light salmon-leek quiche
Here is the recipe in detail:
For 4 people
TOTAL TIME: 85 mins
Preparation: 20 mins
Cooking: 65 mins
Ingredients :
1 puff pastry
2 Leeks
300 g Fresh salmon
3 eggs
15 cl Light liquid cream
1 tbsp. tablespoons Oil
Salt
Pepper
Step 1: Peel the leeks, rinse them carefully then cut them into julienne strips.
Heat the oil in a fry pan, add the leeks and cook for 15 to 20 minutes, stirring often.
Step 2: Steam the salmon for 8 minutes then shred it. Preheat the oven to 180°C (th.6).
Roll out the dough and line a pie pan then prick the bottom with a fork.
Step 3: Spread the leek fondue over the dough then add the salmon.
In a bowl, whisk the eggs with the cream, salt and pepper. For this mixture over the pie.
Step 4: Put in the oven and cook for about 35 minutes. Serve warm or cold.
Tip: you can replace the salmon with trout, which you can steam or boil.
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Cooking in Parchment Paper (Papillote) | Chef Jean-Pierre
Hello There Friends! I want to share with you all a classic method of cooking, Papillote! This means to steam in parchment paper. A really cool way to cook fish or chicken! Today I am making Salmon in Papillote, come and join me in this classical technique and add it to your list of techniques! Let me know how you did in the comments below!
RECIPE LINK:
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❤️ Woll Non-Stick Fry Pan:
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❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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How to cook - Light leek fondue
You always dreamed to cook french ? :)
Here is a beautiful french Light leek fondue recipe !
This video will teach you how to do a great Light leek fondue, simply and easily !
Thanks for watching guys and do not forget to subscribe ! ;)
Music: bensound.com
Pan-Seared Salmon with Leeks
This dish may not be a classic dish for everyone but it is a classic dish in my household. I have eaten salmon caught in the Pacific Ocean, namely the Puget Sound when I lived in Washington State---as well as my Dad eating salmon caught in the Atlantic Ocean when he was in Virginia and Florida---not to mention my Mom eating salmon caught in the waters of the Philippine Islands. So that pretty much means either I or my family have not only eaten salmon pretty much all our lives---collectively, we've eaten salmon all over the globe! This is another One-Pot/One-Pan Sensation of Pan-Seared Salmon with Leeks. This dish combines the lightly seasoned as well as lightly crisped texture of salmon with the subtle, yet sweet flavor of the leeks. So I hope you enjoy this simple and tasty dish of Pan-Seared Salmon with Leeks as I or my family have enjoyed it all our lives!
Tortellini w/ Smoked Salmon, Crème Fraîche Recipe || KIN EATS
Hungry for more? Get everything you need for this recipe here:
Savor tasty KIN EATS videos & recipes here: See the full Tortellini With Smoked Salmon and Creme Fraiche recipe by clicking on Show more below!
We called for your favorite recipes and you all responded with such yummy dishes! Here is a tasty one from Sabrina -- -- who hails from Norway! She created this dish using left-over smoked salmon from Christmas. And we're so glad she did because it looks amazing! Takk, Sabrina!
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Tortellini with Smoked Salmon and Crème Fraiche
2 tbsp. extra virgin olive oil
3 cloves garlic, minced
¼ tsp. crushed red pepper
2 tbsp. crème fraiche
¼ cup heavy cream
1 package fresh cheese tortellini
1 package smoked salmon, chopped
2 tbsp. Parmesan Reggiano, grated
1 tbsp. fresh parsley leaves, chopped
Salt, to taste
Black pepper, to taste
Bring a medium pot of salted water to a boil.
In the meantime, heat a large sauté pan over medium heat. Add the olive oil, garlic and red pepper flakes and sauté until fragrant, about 2 minutes. Be very careful that the garlic does not burn.
Add the crème fraiche and heavy cream and simmer for 2 more minutes.
Add the tortellini to the boiling water and cook until al dente, about 3-5 minutes.
Once the tortellini are done, drain them and add ¼ cup of the cooking water to the heavy cream mixture. Then add the smoked salmon, parmesan reggiano, parsley and tortellini.
Carefully stir just to combine. Season with salt and pepper and serve immediately.
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Le Creuset 12 Qt. Stockpot
John Boos Cutting Board
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Poached Salmon with Leeks with The Naptime Chef™