Recipe

Seared salmon with leek velouté and salmon roe

Feb 28, 1975 1:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Seared salmon with leek velouté and salmon roe
  • 3 medium leeks (1kg)
  • 100 gram butter
  • 2 tablespoon plain (all-purpose) flour
  • 1/2 cup (125ml) dry white wine
  • 1 cup (250ml) chicken stock
  • 1 teaspoon dijon mustard
  • 375 gram dried egg fettuccine pasta
  • 1/4 cup fresh chervil, chopped coarsely
  • 1 tablespoon olive oil
  • 6 salmon fillets (1.2kg)
  • 1/4 cup (50g) salmon roe

Method

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.

Notes

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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