This is a lovely dish and relatively simple; it takes between 20-30 minutes, but you do have to keep a close eye on things during that time. The sauce can be semi sweet and creamy or more tangy depending on the wine you use. Because we have children I use a light fruity wine as it’s more tempting to them that way.
Ingredients and Method
1 medium leek, thinly sliced
150ml light/fruity or dry white wine (depending on how sweet you want the sauce)
1 fish stock pot
2 tbsp green pepper corns in brine, rinsed
15-30ml vegetable oil
4 pieces of salmon fillet
- Melt the butter and lightly cook the leeks until soft.
- Add the white wine and stock pot. Boil to reduce the sauce by three quarters, stirring occasionally.
- Reduce the heat and add the cream and half the peppercorns, crushing them slightly with the back of a spoon. Cook the sauce gently for 4-5 minutes until it thickens. Strain the liquid to remove the leeks and peppercorns.
- Put the sauce back in the pan and add the remainder of the peppercorns. Keep the sauce over a low heat to keep it warm, stirring occasionally.
- In a large heavy based frying pan (I used a griddled one to sear the fish, but a normal one may be preferable to you) heat the oil until it’s hot. Season the salmon and cook until the the flesh is opaque throughout.
- Arrange the fish on the plate and pour over the sauce.
I served ours with a baked potato (it made me feel less guilty with all that cream) and some steamed green beans. A really tasty meal for a Friday.