Paoched salmon with mushrooms and leeks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Salmon fillet |
| 75 | millilitres | White wine |
| 75 | millilitres | Water |
| 2 | tablespoons | Chopped Parsley |
| 25 | grams | Butter |
| 4 | Shallots | |
| 2 | Garlic Cloves | |
| 1 | Leek | |
| 75 | grams | Mushrooms |
| 142 | millilitres | Double cream |
| ½ | teaspoon | French mustard |
| 2 | teaspoons | Cornflour |
| Salt | ||
| Ground Black Pepper | ||
Directions
Preparation Time: 20-25 minutes Cooking Time: 20-25 minutes Preparation: chop the shallots, crush the garlic cloves, cut the leek into 7cm fine strips, slice the mushrooms, blend the cornflour with cold water.
1. Place the salmon fillet in a saucepan with the wine, water and parsley.
Bring to the boil and simmer for 12-15 minutes.
2. Remove the salmon from the pan, place in a serving dish and keep warm.
Boil the fish liquor until reduced by half and reserve.
3. In a separate pan heat the butter, add the shallots, garlic, leeks and
mushrooms and cook for 4-5 minutes.
4. Add the reserved fish liquor, cream, mustard, blended cornflour and seasoning and bring to the boil.
5. Pour over the salmon fillet and garnish with parsley.
Serve with new potatoes and seasonal vegetables.
Submitted By KAZ LANGRIDGE On 09-24-95