Salmon with Herb Cream Filling and Leek
Salmon with herb cream filling and leek is a recipe featuring fresh ingredients from the seafood category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g starchy potatoes
- 1 handful parsley
- 1 handful thyme
- 2 tbsp heavy cream
- 2 tbsp butter
- 2 egg yolks
- Salt
- Pepper (freshly ground)
- 2 salmon fillets (about 1 kg, ready to cook with skin on)
- olive oil
- 2 leeks
- thyme (for garnish)
Instructions
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1.
Wash the potatoes and steam for about 30 minutes. Then peel them while still hot and press through a potato masher. Rinse the herbs, shake dry, and remove leaves. Blend finely with cream, then fold in butter and egg yolks before mixing into the mashed potatoes. Season with salt and pepper.
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2.
Preheat oven to 180°C (356°F) with both top and bottom heat. Brush a baking sheet with oil.
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3.
Wash and trim the leeks, cut into rings, and spread on the baking sheet. Drizzle with oil and season with salt and pepper. Rinse the salmon fillets and pat dry. Place one side of each fillet skin-side down on the work surface, season with salt and pepper, and spread the herb filling over it. Season the other half (flesh side) with salt and pepper and place it on top of the filling. Tie with kitchen twine and lay on the leek bed. Drizzle with oil and bake for about 40 minutes.
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4.
Arrange on a plate with the leeks, remove the twine, and serve.
