What I'm cooking and eating

Friday, 12 January 2018

Salmon with white wine sauce

Once again, no photos!  But this was very good.  Serves 2, takes about 20 minutes.

2 salmon fillets
1 small onion
1 clove garlic
1 small leek
Small tin peas (or use frozen)
250 ml white wine (I buy cooking wine in France)
Salt, pepper, herbs (I used 1 tsp mixed herbs and 1 tsp sumac)
Butter
1 tbs creme fraiche
100 g pasta of your choice (I used spaetzle)

Put half the butter into a heavy-based pan and add the chopped onion, garlic and leeks.  Allow to cook for a few minutes until the onion is transparent and the leeks stop looking raw.  Now add the white wine and seasoning, bring to the boil and simmer for about 15 minutes.  Meanwhile cook the pasta for the requisite length of time, and fry the salmon in another pan in the rest of the butter. 

Drain the peas, then stir them into the white wine mixture, then add the creme fraiche.  Bring back to the boil, then stir in the cooked pasta.  Pile into big pasta plates and serve with the salmon fillets on top.  Delicious!

2 comments:

  1. I tend to marinate salmon pieces for several hours in freshly squeezed lime and walnut oil - often as they defrost, and then bake for about 20 mins from cold.

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    1. I cook salmon and trout in all sorts of different ways - as in this post or this one. I know those are for trout, but same difference, as far as cooking is concerned!

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