Saumon aux Poireaux (Filet of Salmon with Stewed Leeks)
This recipe came from Aux Tonneaux des Halles, where Patrick Fabre served us this modern French bistro creation.
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Cooking tools:
- Chef's knife
- Cutting board
- Paring knife
- Pot
- Saucepan
- Skillet
- Whisk
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- 14 tbsp. butter
- 8 leeks, trimmed, cleaned, and chopped
- Salt and freshly ground white pepper
- 1⁄2 cup dry white wine
- 1 shallot, peeled and minced
- 3 tbsp. crème fraîche
- 2 tbsp. chopped chervil, chives, or parsley
- 3 tbsp. olive oil
- 4 (6-oz.) salmon filets
- 1 small tomato, peeled, seeded, and diced
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