Salmon and gnocchis with leeks cream and tarragon

Author: 5/15
Saumon et gnocchis à la crème de poireau et estragon
Preparation 20
Baking 12
Portions 4
Freezing No


  • 125 ml (1/2 cup) of dry white wine
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of fish fumet
  • 1 shallot and chive flavored Boursin cheese of 245 g
  • 125 ml (1/2 cup) of 15% cooking cream
  • 15 ml (1 tablespoon) of chopped fresh tarragon
  • 4 salmon fillet of 180 g each, peeled
  • 500 g of gnocchis pasta kind
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  • In a pan, pour white wine and add leek. Simmer at low heat for about 4 to 5 minutes, until wine evaporates completely.
  • Pour fumet and add cheese. Bring to a boil at medium-low heat while stirring from time to time. Add cream, tarragon and salmon fillet. Bring once again to a boil.
  • Cover and simmer 12 minutes at low heat, until fish meat romps with a fork.
  • Meanwhile, cook gnocchis in a casserole filled with salted boiling water based with the instruction on the package. Drain and add to the sauce.

Chef's notes

Fish cooking time:

It depends on the thickness of the fish for the cooking time. May calculate for 8 to 10 minutes per inch (2.5 cm) of tickness, measured within the thickest part of the fillet. This technique may be use as well with frozen fillet cooked without being thawed, but in this case, you may double the time of cooking.