Salmon in creamy sauce with leeks
4 servings
65 minutes
Salmon in creamy sauce with leeks is a refined dish of European cuisine that combines the delicate texture of fish with the rich, velvety flavor of the cream sauce. The wine adds a slight acidity, enhancing the natural taste of salmon, while the leeks contribute a subtle sweetness. This dish is perfect for a romantic dinner or an exquisite family lunch. Traditionally, salmon is considered an aristocratic fish, and its pairing with white wine and cream has roots in French culinary traditions. Serving it with arugula and lemon adds freshness and balances the richness of the sauce. The ease of preparation makes this recipe accessible even for those just mastering the art of gastronomy.
1
Cut the dark green leaves and roots of the leek. Slice the remaining parts into thin circles.
- Leek: 3 pieces
2
Melt butter in a pan over low heat. Add leeks and sauté for 5 minutes. Then pour in the wine and cook for another 4 minutes until soft. Next, add cream and 2 tablespoons of chives. Bring to a boil again, season with salt and pepper.
- Butter: 3 tablespoons
- Leek: 3 pieces
- Dry white wine: 0.3 glass
- Cream 40%: 0.3 glass
- Chopped chives: 3 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Place half of the leek in a blender and add broth. Blend until it reaches a sauce consistency.
- Leek: 3 pieces
- Chicken broth: 0.3 glass
4
Meanwhile, heat olive oil in a saucepan over medium heat. Season the fish with salt and pepper and place it skin-side down in the pan. Let it brown well for 5 minutes, flip it, and cook for another 3-5 minutes until done. Transfer to plates.
- Extra virgin olive oil: 1 tablespoon
- Salmon fillet: 4 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Place the remaining leek on top of the fish and drizzle with sauce. Sprinkle with the remaining chives. Arrange arugula and lemon slices beside it.
- Leek: 3 pieces
- Chopped chives: 3 tablespoons
- Arugula: to taste
- Lemon: 1 piece