Quick & Easy

Seared salmon with leek velouté and salmon roe

Seared salmon with leek velouté and salmon roe
6
20M
30M
50M

Ingredients

Method

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.

Note

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