Creamy Salmon with Leeks and Shellfish
Main course
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Cook Time
50 min
Servings
10
Difficulty
Medium
Prep Time
30 Min
Description
This creamy salmon with leeks and shellfish is a dish that I often prepare for special occasions. The sweetness of the leeks blends wonderfully with the salmon and mussels, all topped with a creamy lemon sauce. A real delight! The preparation is quite simple and quick, which is perfect when you are having company. You can even prepare the base in advance and add the salmon at the last minute. It is a dish rich in flavors and textures, which is sure to please your guests. Feel free to add some fresh herbs for even more freshness!
Ingredients (11 ingredients)
-
800 g salmon fillets
-
1.5 l mussel
-
800 g leeks
-
4 piece shallots
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1 piece lemon
-
20 g butter
-
1.5 verre dry white wine
-
15 cl fresh cream
-
to taste Parsley
-
to taste Salt or fine salt
-
to taste Pepper
Preparation (6 steps)
Slice and sauté the leeks
Put 800 g of leeks cut into rounds in the Thermomix bowl. Add 20 g of butter. Cook 15 Min./90°C/Stufe 1.
Season and cook the leeks
Salt and pepper the leeks. Add a little water (about 50 ml) to the top. Cook covered 15 Min./90°C/Stufe 1.
Prepare the mussels
Brush and rinse 1.5 l of mussels. Put the mussels in the Thermomix bowl. Add 4 chopped shallots, 1.5 glass of dry white wine, salt and pepper. Cook 8 Min./100°C/Stufe 1.
Add the mussels to the leeks
Reserve a few mussels for decoration. Shell the others and add them to the leeks with the filtered cooking juices. Mix gently with the spatula. Cook 2 Min./90°C/Linkslauf Stufe 1.
Cook the salmon
Mix 15 cl of fresh cream with the juice of 1 lemon. Add 800 g of salmon fillets cut into pieces. Pour the mixture over the leeks and mussels. Cook 20 Min./90°C/Linkslauf Stufe 1.
Serve
Decorate with a few reserved mussels and chopped fresh parsley. Serve hot.
Finished cooking? Great! 🎉
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Created by
Emma Bernard
3
Rezepte
0
Kochbücher
Allergens
- Fish
- Shellfish
- Milk
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