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
Easiest way of cooking leek fondue.
Created by InShot:
Recipe: Leek curry and salmon fondue
Hello everyone, today recettescooking.com presents the following recipe to you: Fondue of leeks with curry and salmon.
Here is the recipe in detail:
For 4 people
TOTAL TIME: 45 mins
Preparation: 10 mins
Cooking: 35 mins
Ingredients :
4 salmon steaks
4 leeks
20 cl heavy cream
2 tbsp. olive oil
2 tbsp. coffee curry
Salt pepper
Step 1: Rinse the leeks with clean water to remove the soil.
Cut them into thin slices and place them in a pan with a little olive oil.
Step 2: Melt them in a pan for about 15 minutes, covered.
Salt, pepper and add the curry.
Step 3: When the leeks are well cooked, place them in an ovenproof dish and arrange the salmon fillets on top.
Cover with fresh cream.
Step 4: Cover the dish with aluminum foil, then slide in the oven for 20 min at th.6 (180°C).
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Leeks & Potato Soup w/Grilled Salmon
This video features renowned Chef Fulvio Ciroi creating a leeks and potato soup in the Divino kitchen. This process shows a behind the scenes look at how a new dish is created at Divino.
In The Kitchen With Chris: Salmon flower on a vegetable fondue with a vierge sauce
See more Cooking with Chris videos at
Salmon flower on a vegetable fondue with a vierge sauce
Salmon filet 8 ounces
3 ounces carrots
¼ each leek
1 ounces celeriac or peeled celery
3 ounces zucchini (use only the green outside)
1/2 cloves garlic minced
1/2 tb butter
1/2 ounces white wine
1/2 Tb each chopped Dill, chervil, chives, basil or other light tasting herbs
4 Tb. Olive oil
¼ lemon juiced
1/4 shallot minced
Salt and pepper to taste
Peel the carrots, leeks, and celery root. Wash the zucchini and do not peel. Cut the carrots, celery, leeks and zucchini into julienne. Sweat the carrots, leeks, garlic and celery without browning them. Season with salt and pepper. Cook covered for 5 minutes until cooked.
Add the zucchini and cook for two more minutes. Reserve this mixture.
Grease parchment paper with the butter. Cut the salmon into thin slices and make a flower inside a ring mold per Chef T's instructions. Sprinkle olive oil, wine and salt on the flowers and bake at 300 degrees in an oven until the fish is cooked- about 8 to 10 minutes. Allow carry over cooking to finish the fish. Mix the olive oil with the chopped herbs and lemon juice and serve this around the fish. Place the salmon on the bed of vegetables.
Serves 2 to 3 portions.
How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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