Salmon on a bed of leeks with beurre blanc

Ingredients for 4 servings:

• 4 salmon fillets, skinless, 150 – 200 g each
• 1 tbsp margarine or butter
• 3 shallots, finely chopped
• 2 leeks, cut into fine strips
• Parsley, chopped
• 1 dl white wine
• 1 dl fish stock or vegetable broth
• Salt and pepper, white
• 75 g butter, cold, in pieces

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Poached salmon with butter sauce

Salmon: Sauté the shallots, leeks, and parsley in butter or margarine in a wide frying pan. Deglaze with the liquid and bring to a boil. Reduce heat and simmer gently for 1-2 minutes. Place the salmon on top of the vegetables and season only the top surface with pepper and salt. Cover and poach for about 5 minutes. Then strain the liquid into a small saucepan and let the fish and vegetables stand, covered. (The heat from the pan will keep the fish warm.) Beurre blanc (butter sauce): Reduce the drained liquid to about 3 tablespoons. Turn off the heat and add the butter pieces in portions, seasoning. The sauce should not be boiling; just heat up, otherwise it will curdle. Pour a layer of sauce onto the plate and place the poached salmon on top. Garnish with the leek vegetables.