Salmon on Leek

For salmon on leek, cut the salmon into 90 g pieces (2 pieces for each person).

Wash and quarter the leeks. Blanch the leeks in salted water, drain and save the cooking water. Rinse the leeks under cold running water.

Prepare a roux with flour and butter, add the leek stock and cook for about 10 minutes. Season with salt, pepper and nutmeg and stir in a dash of cream.

Cut the leek into bite-sized pieces and add to the sauce, bring to the boil again briefly.

Now season the salmon pieces with salt and pepper and cook in melted butter over low heat.

Arrange the leek vegetables on a warmed plate and place the salmon on top.

Decorate the salmon on leeks with chervil.

Preparation Tip:

Use fish from sustainable fisheries for salmon on leeks!

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