My kitchen garden is, once again, a blank canvas waiting next springs inspiration, with the exception of a robust stand of kale, collards and fall leeks which are only improving in flavor as the temperatures dip. Here’s what’s on tonight’s menu:
Stewed Leeks with Fillet of Salmon
Serves 4
Redolent with creamy butter and sharp tarragon, these leeks get the royal treatment when served with simple grilled salmon. Slow-simmering leeks turn sweet and earthy, and they melt in your mouth. This will quickly become a favorite meal that can be prepared with ease for company or an intimate romantic dinner for two, served with a chilled Chardonnay.
8 tablespoons (1 stick) unsalted butter, divided
5 tablespoons olive oil, divided
4 leeks, trimmed, cleaned, and chopped into 1/2-inch sections
Salt and freshly ground pepper, to taste
1/2 cup dry white wine
1 shallot, minced
3 tablespoons crème fraîche
1 tablespoon chopped fresh tarragon
1 1/2 pounds wild salmon fillets, divided into 4 portions
Fresh chervil, finely chopped, for garnish
1. In a medium saucepan, melt 2 tablespoons of the butter with 2 tablespoons of the olive oil. Add the leeks and season with salt and pepper. Cover and simmer, stirring often, to soften and caramelize, about 20 minutes.
2. Meanwhile, cut the remaining butter into small pieces and set aside.
3. In a small saucepan, combine the wine and shallots and boil over medium-high heat until reduced by two-thirds, about 5 minutes. Reduce heat to low and whisk in the crème fraîche, then add the butter a piece at a time, whisking until smooth. Add the tarragon, cover, and keep warm.
4. Skin the salmon and lightly season with salt and pepper. In a large cast-iron skillet, heat the remaining oil over medium heat, and gently sauté the salmon, turning once, until cooked through, about 5 minutes per side.
5. To serve, divide the caramelized leeks among four plates. Spoon a generous amount of the sauce over the leeks, then place the salmon on top of each. Drizzle with more sauce and garnish with the chervil.
