Salmon with Leeks in White Wine Sauce From the Steamer




Rating: 3.85 / 5.00 (95 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the fish:








For the white wine sauce:






For the vermouth sauce:










Instructions:

For the salmon, cut leeks into thin strips. Dice shallots. Place both with butter in an unperforated, covered cooking container and cook (at 100°C for 4 minutes or at 120°C for 2 minutes).

Cut salmon fillet into 4 portions and place on top of vegetables. Season with salt and pepper and cook (at 100°C 6 minutes).

Heat white wine with fish stock on the stove top, stir in butter in flakes and season with salt and pepper. Garnish with dill.

Arrange the fish with the vegetables and sauce on a plate. Wild rice is a suitable garnish for the salmon.

Variation with vermouth sauce:

Reduce fish stock by half with vermouth on the stove top.

Mix egg yolk with heavy cream and 1 tablespoon vermouth and stir into the no longer boiling sauce.

Season to taste with salt and lemon pepper. Finally, add the chopped chervil.

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