Leeks

Salmon and leeks sauce

Name: Salmon and leeks sauce
Prep time: 30 min
Cook time: 10 min
Yield: 4
Cuisine: Accompagnements
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

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Author: 5 ingredients 15 minutes

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Preparation 20

Baking 10

Portions 4

Freezing No

Ingredients Preparation

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.