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Leeks
Salmon stuffed with leeks
Author:
Les Cultures de chez nous
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Preparation
Baking
Portions
4
Freezing
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Ingredients
Preparation
Ingredients
2 Leeks
500 ml (2 cups) boiling water
Salt and pepper to taste
1 chopped garlic clove
4 chopped Italian tomatoes
15 ml (1 tbsp.) freshly chopped oregano, or
5 ml (1 tsp.) dried oregano
125 ml (1/2 cup) chopped black olives
75 gr (2,5 oz.) Canadian feta to taste
1 kg (2,2 lb.) salmon filets
125 ml (1/2 cup) 35 % cream
60 ml (1/2 cup) white wine
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Salmon stuffed with leeks
From
Oct 08
to
Jan 01
Preparation
Preheat the oven to 200 C (400 F). Season the boiling water with salt and pepper and cook the leeks-mignon for 10 minutes. Remove the leeks and save the cooking water. Allow the leeks to cool in cold water. Mix the garlic, Italian tomatoes, oregano, olives and the feta, seasoning to taste. Slice the salmon filets in two lengthwise, butterfly fashions, but not quite to the end.
Spread the stuffing on the filets, add the leeks-mignon and close. Place the salmon filet(s) on a buttered cookie sheet and cook for 20 minutes. Add the white wine and cream to the cooking water and reduce over high heat for 15 minutes. Serve hot with the sauce, accompanied by rice and one lemon quarters, if desired.
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