Filet of salmon with stewed leeks from Saveur

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute chives or parsley for chervil.

  • hillsboroks on November 08, 2015

    Outstanding salmon recipe! The silky leeks, rich sauce and bright fresh tomatoes all go wonderfully with the salmon. I served this with plain mashed potatoes and lightly steamed spinach to offset the richness of the sauce. Per the comments of other reviewers on the Saveur.com website I reduced the amount of butter in the sauce by 2/3 and only used 4 T instead of 12 T and it was still rich and lovely with the shallots, wine and chives. I started the leeks cooking first (I just used one very big one), then got the potatoes cooking while making the sauce. I used smallish salmon steaks and realized afterwards that you could also grill or broil them. I had the leeks, sauce and potatoes all done before I started cooking the salmon and spinach. I sauteed the steaks 3 minutes per side which resulted in perfect medium to medium rare salmon steaks. Next time I will remove the skin and bones from the cooked salmon before plating them. This is a perfect company dinner.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.