Sunday, April 03, 2011

Salmon with leeks in cream and red wine butter

This is now one of my favorite recipes which I originally got from Saveur. Some of the ingredients are not present locally but you can always improvise.I realized that the red wine butter was included more to impress, but otherwise the creamy sauce is enough for this naturally delectable dish.

For the red wine butter, you will need the following ingredients:

1 cup red wine
2 shallots, chopped
8 tbsp. unsalted butter
2 tsp. chopped flat-leaf parsley plus 1 tbsp. thinly diced
Salt and ground black peper to taste

To make the butter, bring red wine and shallots to a boil in a sauce pan over high heat. This should reduce to about 1 tbsp. in approximately 13 minutes. Strain the wine through a sieve and discard shallots. Let the wine cool. Add softened butter, parsley, salt and pepper. Combine and roll into a small log, about one inch wide and 5 cm. long using plastic wrap. Chill until ready. (note: this may be made a few days in advance)

Ingredients for creamy sauce:

3 medium leeks (white and light green parts only), julienned
1/2 tbsp. finely chopped marjoram
1/2 tbsp. finely chopped thyme
1 tsp. crushed fennel seeds
1/3 cup dry vermouth
2 cups heavy cream
1 tbsp. fresh lemon juice

To prepare the sauce, saute the leeks, marjoram, thyme and fennel in butter. Season with salt and stir until wilted, about two minutes.Add vermouth and cook until liquid has evaporated, about 8 minutes. Add cream and lemon juice and cook until cream has thickened, about 25 minutes. Season with salt and pepper. Reduce heat to low.

Finally, get the salmon ready. Heat oven to 275.Combine remaining shallots, olive oil and garlic in a small bowl and rub this on the salmon, along with salt and pepper. Roast the salmon until medium rare, about 12 minutes.

To assemble, cut four slices of the red wine butter, place one on top of each fillet and let melt slightly in the oven, about three minutes.

Spoon the creamy leeks in center of the plate, place salmon with red wine butter on top and garnish with parsley.

Ideally serves four.