The Lost Italian
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March 13, 2010
March 13, 2010 Irish Show Featured Recipe: Poached Salmon with Leek Cream Sauce
Poached Salmon with Leek Cream Sauce
Yield: 4-6 servings
Ingredients for Salmon:
4 6-8 oz. salmon fillets
1 quart water
2 cups white wine
1 cup lemon juice
˝ cup chopped dill
Instructions:
To poach the salmon, combine all ingredients in a large sauce pan or baking dish and bring to a simmer for about ten minutes over very low heat. The salmon is done when it turns opaque in color and is firm and flaky in texture.
Ingredients for Leek Cream Sauce:
1 cup leeks, whites only, cleaned and sliced
2 cups heavy cream
˝ cup white wine vinegar
˝ cup white wine
2 tablespoons honey
1 oz. roux
1 oz. butter
1 cup seafood stock (clam)
Instructions:
In a medium sauce pan over medium-high heat, reduce the wine and vinegar by half. Then, add the seafood stock and reduce by half again. Add the cream and honey and reduce by one quarter. Add the roux to thicken. In a separate pan, sauté the leeks in butter over medium heat until soft, approx. 3-5 minutes, then add to the sauce to finish. Pour over the salmon and serve.
To Store: Place the sauce in an airtight container and refrigerate for up to 3 days. To serve, reheat in a sauce pan.
Roux:
˝ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
˝ cup flour
Melt the butter in a medium sauce pan and stir in the flour. Cook for 10-15 minutes, stirring constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to 2 weeks.
posted by Tony Nasello on 3/13/2010 1:44:50 PM
