Poached Salmon With Sauteed Leeks and Leek-Cream Sauce

Ingredients

• 3 pounds of julienned leeks, white and pale green portions
• 2 tablespoons unsalted butter
• 1 cup dry white wine
• ½ cup heavy cream
• 2 tablespoons olive oil
• 1 onion cut into quarters
• 2 stalks celery cut in big pieces
• ¼ bunch of fresh parsley
• 2 sprigs of fresh thyme
• 3 bay leaves
• 2 ½ pounds fillet of salmon without skin
• salt and pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    303 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 18 grams protein; 60 milligrams cholesterol; 250 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Reserve 1 1/2 cups of leeks and saute the rest with butter and oil on low heat until cooked. Do not brown. Saute for about 15 minutes. Season with salt and pepper. Keep warm.
2. In non-reactive pan, combine white wine and reserved leeks and cook until only two tablespoons remain. Add cream and reduce until it reaches sauce consistency. Season with salt and white pepper. Pass through strainer and keep warm.
3. Prepare the court-bouillon by filling a stock pot with about 5 inches of cold water. Add onions, celery, parsley, thyme, bay leaves and one tablespoon of salt. Boil for 15 minutes.
4. Make six thick scaloppines of salmon. (You can omit this step and slice the salmon into six filets. If so, skip next step and double cooking time.) Roll each scaloppine into shape of cone and fasten with toothpicks. Reduce heat of court bouillon to almost boiling. Carefully submerge fish in water and cook about 2 minutes. Make sure insides are pink.
5. Make mountain of sauteed leeks in center of plate. Place fish cones (or filets) on top of mountain and spoon the sauce on it and around plate.

1 hour