Salmon and leeks sauce
20
10
4
No
Ingredients
- 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 g (2 cups) 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
Preparation
Side-by-side mode
- 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.
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