Roasted Salmon with Creamed Leeks

Name: Roasted Salmon with Creamed Leeks
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 carrots, roughly chopped; 2 stalks celery, roughly chopped; 227 grams fresh chanterelle mushrooms, cleaned and sliced; 227 grams fresh porcini mushrooms, cleaned and sliced; 177 milliliters extra virgin olive oil; 6 sprigs fresh thyme; 177 milliliters heavy cream; 4 leeks, trimmed, and sliced into 1/4-inch circles; 1 large onion, roughly chopped; 454 grams rutabaga, peeled and quartered; 1 fillet whole fillet of salmon, about 3 1/2 pounds, scaled, with the skin attached and pin bones removed; 6 servings Sea salt and freshly ground black pepper; 2 shallots, minced; 1 teaspoon tomato paste; 3 liters unsalted butter; 1 veal knuckle; 1 bottle decent red wine

Roasted Salmon with Creamed Leeks might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 18g of protein, 470g of fat, and a total of 4499 calories. If you have leeks, shallots, extra virgin olive oil, and a few other ingredients on hand, you can make it. To use up the wine you could follow this main course with the Dessert Wine Gelees with Citrus Fruit as a dessert. It is a good option if you're following a gluten free and primal diet.

Instructions

Preheat the oven to 425 degrees F.

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Oven

Place the veal and tomato paste into a deep, oven-proof stock pot.

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Tomato Paste

Stock

Veal

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Pot

Oven

Drizzle with 1/4 cup of olive oil and season with salt and pepper.

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Salt And Pepper

Olive Oil

Place in the oven to roast for 30 minutes.

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Oven

Add the rutabaga, carrots, celery, onion, and 3 sprigs of the thyme to the pan. Continue to roast for 20 minutes.

Ingredients you will need

Rutabaga

Carrot

Celery

Onion

Thyme

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Frying Pan

Remove from the oven and place over a medium flame.

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Oven

Pour in the wine and enough water to cover by 3 inches.

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Water

Wine

Let simmer for 1 1/2 hours, skim any impurities that rise to the surface.

When reduced by half, remove and strain through a fine sieve. Discard the solids and keep the sauce warm. Season with salt and freshly ground pepper to taste.

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Ground Black Pepper

Sauce

Salt

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Sieve

Meanwhile, heat the butter and 1/4 cup of the olive oil together in a large saute pan over a low flame.

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Olive Oil

Butter

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Frying Pan

Add the leeks and 2 sprigs thyme to the pan and let soften for 5 minutes.

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Leek

Thyme

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Frying Pan

Add the cream to the leeks and continue to cook until thick, about 10 more minutes. Stir occasionally. Season with salt and pepper and set aside to cool.

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Salt And Pepper

Cream

Leek

Use a sharp knife to split the fish open like a book, making a slice in the salmon fillet lengthwise from collar to tail about halfway between the skin and the bottom, being careful not to slice completely through the opposite side. Open the salmon like a book with the skin side down on the cutting board. Season the inside and outside of the fish with sea salt and freshly ground black pepper and begin stuffing the salmon.

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Ground Black Pepper

Salmon

Sea Salt

Stuffing

Fish

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Cutting Board

Knife

Spread the leek mixture evenly over the fish. Then begin rolling the flesh side in towards the skin side like a jellyroll. The salmon should roll up until the skin covers the outside of the fish again. Secure with kitchen string in several places and coat the skin with extra virgin olive oil.

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Extra Virgin Olive Oil

Salmon

Spread

Fish

Leek

Roll

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Kitchen Twine

Drizzle the remaining olive oil into a large roasting pan and heat over a medium-high flame.

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Olive Oil

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Roasting Pan

Place the salmon in the pan and sear the skin until crispy on all sides, rolling several times in the pan. Carefully place the roasting pan in the oven and roast for five minutes. Slice into 2-inch pinwheels.

Ingredients you will need

Salmon

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Roasting Pan

Oven

While the fish is roasting, start the mushrooms.

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Mushrooms

Fish

Pour the remaining olive oil into a large saute pan over a medium flame.

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Olive Oil

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Frying Pan

Add the shallots, remaining sprig of thyme, and mushrooms.

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Mushrooms

Shallot

Thyme

Let the mushrooms cook for 10 minutes, until they release their moisture. Stir often and let the moisture evaporate.

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Mushrooms

Add 3/4 cup of the sauce.

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Sauce

Let simmer until the mushrooms absorb the sauce and then season with salt and pepper.

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Salt And Pepper

Mushrooms

Sauce

Serve the mushrooms with a pinwheel of salmon and additional sauce.

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Mushrooms

Salmon

Sauce

Equipment

Ingredients

Servings:

carrots, roughly chopped 2stalks

celery, roughly chopped 227grams

fresh chanterelle mushrooms, cleaned and sliced 227grams

fresh porcini mushrooms, cleaned and sliced 177milliliters

extra virgin olive oil 6sprigs

fresh thyme 177milliliters

heavy cream 4

leeks, trimmed, and sliced into 1/4-inch circles 1large

onion, roughly chopped 454grams

rutabaga, peeled and quartered 1fillet

whole fillet of salmon, about 3 1/2 pounds, scaled, with the skin attached and pin bones removed 6servings

Sea salt and freshly ground black pepper 2

shallots, minced 1teaspoon

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.