Salmon and leeks sauce

Author: 5/15
Sauce au saumon et poireau
Preparation 20
Baking 10
Portions 4
Freezing No


  • 500 ml (2 cups) of fish fumet
  • 600 gr of peeled salmon fillet
  • 60 ml (1/4 cup) of butter
  • 1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
  • 1 diced carrot
  • 5 ml (1 teaspoon) of chopped garlic
  • 60 ml (1/4 cup) of flour
  • 2 chopped green onions
  • 125 ml (1/2 cup) of 15% cooking cream
  • Salt and pepper up to taste
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  • In a casserole, bring to a boil fish fumet. Add salmon and cook 10 to 12 minutes at medium heat. Remove salmon and slice into pieces.
  • In another casserole, melt butter at medium heat. Cook sliced leeks, carrot and garlic for 2 to 3 minutes. Sprinkle flour and cook 1 minute while stirring, without roasting the flour.
  • Pour fish fumet and bring to a boil while whisking. Add salmon, green onions, cream and seasoning. Once again bring to a boil. Remove from heat.

Chef's notes