Pan-fried salmon with white wine sauce and leeks

Stegt laks med smørstegte porre og hvidvinssauce - Gourministeriet

Pan-fried salmon with white wine sauce and leeks

An elegant recipe for pan-fried salmon with buttered leeks and a creamy white wine sauce. Perfect for a touch of everyday luxury or a special occasion.

The quantities here are for starter-sized portions.

Course Starter

Cuisine Danish

Nøgleord Salmon, Starter, Summer food

Total Time 30

Servings servings

Calories 435kcal

Ingredients

4 pieces salmon fillet, approx. 75 g each
Oil
Salt and freshly ground pepper

White wine sauce

25 g butter
1 small shallot, finely chopped
150 ml dry white wine
100 ml fish stock (1/4 stock cube) – vegetable or chicken stock also works
200 ml whipping cream (38% fat)
1 tsp Dijon mustard
Salt and freshly ground pepper

Buttered leeks

2 thin leeks, sliced into rings
30 g butter
Salt and freshly ground pepper

Asparagus crudité

8 green asparagus spears
Ice cubes and cold water

To serve

Herb oil - click here for the recipe
or
Wild garlic oil - click here for the recipe
Microgreens (optional)

Instructions

Asparagus crudité

Prepare a large bowl of iced water.
Use a vegetable peeler to shave the green asparagus into thin ribbons. It is easiest to do this holding the spear in your hand.
Put the asparagus ribbons in the iced water and leave them there until the dish is ready to be served.
Before they go on the plates, drain them well on a tea towel - or kitchen paper.

White wine sauce

Melt the butter in a small saucepan and sweat the shallot in it until soft and translucent, without colouring.
Add the white wine and let it reduce by about half.
Add the stock, cream and Dijon mustard and let the sauce simmer gently for 5-8 minutes, then season to taste with salt and freshly ground pepper.
The sauce should be light and smooth - not thick.

Salmon

Season the salmon with salt and pepper on both sides.
You can happily fry it with the skin on, but remove the skin after cooking.
Heat a frying pan and fry the salmon fillets in a little oil over a good high heat for about 2-3 minutes on each side, – depending on thickness. Set the pieces aside on a plate and wipe the pan with a little kitchen paper.
If the salmon has its skin on, start by frying the flesh side. Press gently on the skin side with a fish slice while it cooks, so the piece is pressed lightly against the pan, – this gives you an even, golden crust. Then turn the pieces and let them fry for a couple of minutes on the skin side.

Buttered leeks

Melt the butter in the same pan and fry the leeks over a medium heat for a couple of minutes. Season with salt and freshly ground pepper and turn off the heat.

Plating

Place a spoonful of leeks in the bottom of a small, deep plate and set the salmon on top.
Spoon the sauce around it and, if you like, drizzle a little herb oil into the sauce.
Top with the asparagus crudité and a few microgreens if using, and finish with freshly ground pepper.

Nutrition