Baked Salmon With Leeks, Potatoes, Cream
By Serge Dansereau,
Bathers' Pavillion
Ingredients
4 x 80 gram salmon fillets
Salt and pepper
1 tablespoon butter
2 large potatoes, peeled and cut into small chunks
1 leek, white part only, rinsed and finely chopped
1 garlic clove, sliced
300 ml pouring cream
½ tablespoon chopped flat leaf parsley
Method
Preheat the oven to 160˚C. Season the salmon fillets with salt and pepper. Lightly grease four 10cm round baking dishes, about 6cm deep, or one 24cm long baking dish, with
butter.
Put the potatoes, leek, garlic and cream in a small casserole dish over medium heat and cook for about 15 minutes, or until the potatoes are tender. Strain the vegetables and return the cream to the dish over medium heat and continue to cook until the liquid reduces by one-third.
Place the salmon in the centre of each dish. Spread the leek and potato around the salmon and pour the reduced cream over the top. Sit the dishes in a deep roasting tin and bake in the oven for 10 minutes. Garnish with parsley before serving.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"
"Serge Dansreu's recipe also appears in Serge Dansreau's cookbook French Kitchen: Clasic Recipes from Home Cooks. Published by ABCC Books. "
4 x 80 gram salmon fillets
Salt and pepper
1 tablespoon butter
2 large potatoes, peeled and cut into small chunks
1 leek, white part only, rinsed and finely chopped
1 garlic clove, sliced
300 ml pouring cream
½ tablespoon chopped flat leaf parsley
