Wild Salmon with Leeks
The Wild salmon with leeks from Spoonsparrow tastes super aromatic and brings plenty of high-quality protein to the plate.
Ingredients
- 2 stalks leeks
- 2 sprigs dill
- 400 g waxy potatoes
- Salt
- 560 g salmon fillets (8 pieces of 70 g each; ready-to-cook, skinless)
- Pepper (freshly ground)
- 2 tbsp Rapeseed oil
- 30 g whipping cream
- nutmeg
Instructions
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1.
Slice the leeks lengthwise, rinse, clean and cut into rings. Wash the dill, shake dry and finely chop it. Wash the potatoes, cut them into wedges and cook in boiling salted water for 25 minutes.
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2.
Meanwhile wash the salmon fillets, pat dry, season with salt and pepper, and fry in a pan with hot oil over medium heat. Blanch the leeks in boiling salted water for 2 minutes, drain, rinse with cold water and let drain well.
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3.
Warm the cream in a saucepan, add the leeks, stir briefly and season with salt, pepper and a pinch of nutmeg.
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4.
Arrange the vegetables on plates, place two salmon fillets on top of each and serve with potatoes. Sprinkle with dill before serving.
