Quick & Easy

Seared salmon with leek velouté and salmon roe

Seared salmon with leek velouté and salmon roe



1.Trim cleaned leeks. Cut leeks into 8cm lengths; cut lengths in half lengthways, cut halves into thin strips lengthways.
2.Melt all but 1 tablespoon of the butter in large saucepan; cook leek, stirring occasionally, over medium heat, about 15 minutes or until softened. Stir in flour; cook, stirring, 2 minutes. Gradually stir in wine and stock then mustard; stir until velouté boils and thickens. Cover to keep warm.
3.Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Place pasta in large bowl; stir in chervil and remaining butter.
4.Heat oil in large frying pan; cook fish until browned lightly and cooked as desired.
5.Divide pasta and velouté among serving plates; top with fish and roe.

Velouté, a white sauce made from roux (a cooked butter and flour mixture) and stock, is one of the five “mother” sauces in French cooking from which all other sauces are derived.


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