Crispy skin salmon on a bed of creamy leek and savoy
Originally uploaded by Manne.
Quick post with this recipe as it turned out to be delicious beyond expectations.
Ingredients (serves 2)
2 leeks, washed and chopped in discs
1 romano pepper, cut in strips
1/2 head of savoy cabbage, leaves shredded
150 ml chicken stock
100 ml cream (or more, to taste)
optional: egg yolk whipped in cream for thickening
optional: sprinkling of nutmeg
salt and pepper for seasoning
2 salmon fillets with skin on
1 lemon, zested
butter for frying
Melt a healthy (that means fairly big in my world) dollop of butter in a large pot on a medium heat. We found goat's butter at Sainsburys the other week, and has been using it with great joy since. Slightly lighter than cow's butter, and really tasty.
Soften the romano pepper for a minute, then add the leek and let it fry gently for a few minutes while stirring.
Season with salt and pepper.
About here is a good time to start frying the salmon fillets. Skin side down for a few minutes until you see the colour of the salmon start to change on the side against the frying pan, then flip carefully and finish up. We usually squeeze some lemon over it while frying as it adds a really nice and fresh flavour.
Add the savoy to the leek and romano pot and give it all a good stir so the shredded leaves wilt down. You can put the lid on for a minute or so to get a bit of steaming action going.
Pour in the chicken stock, and then add the cream.
About the cream, to make the sauce thicken you can add an egg yolk to the cream and whip it up a bit before adding it to the pot of veg. This will thicken the sauce slightly without need for any flour, great if you are on a low carb diet.
@EatLikeaGirl chimed in that another great natural thickening agent is blood!
@manne yes! blood works really well too. (really). But I love the richness of egg yolk.
If you do add an egg yolk, make sure the temperature in the pot is not to high, and stir continuously while bringing the heat up so as not to make the yolk separate out from the cream. Reduce the sauce down a bit to thicken it further.
Sprinkle with some optional nutmeg.
Plate up the leek and savoy as a bed for the salmon, and then rest the fillet nicely on top. Decorate with some lemon zest, and some of the cream left in the pot.
So nice I think we will cook it again next week and try adding some thin slivers of fennel!