Poached salmon with mushrooms and leeks

4 servings

Ingredients

Quantity Ingredient
500 grams Salmon fillet; (1lb)
90 millilitres White wine; (3fl.oz)
175 millilitres Water; (6fl.oz)
2 tablespoons Freshly chopped parsley
25 grams Butter; (1oz)
4 Shallots; finely chopped
2 Cloves garlic; crushed
1 Leek; cut into 8cm (3
; inch) fine strips
75 grams Mushrooms; sliced (3oz)
1 142 millilit double cream; (5fl.oz)
½ teaspoon French mustard
2 teaspoons Cornflour blended with a
; little cold water
Salt and freshly ground black pepper
To Garnish: sprig fresh parsley

Directions

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.

Reserve the fish liquor.

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 the parsley. Serve with new potatoes and seasonal vegetables.

Converted by MC_Buster.

NOTES : A delicious combination of subtle flavours, a perfect dish for a special occasion.

Converted by MM_Buster v2.0l.

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