500g of Salmon cut into roughly 4 portions of 125g each, around 2 inches thick
2 to 3 quarts of olive oil, or enough to submerge the salmon
Salt and white pepper
1 bunch leeks
3 tablespoons unsalted butter
1 cup dry white wine
1/2 cup crème fraiche
1 bunch fresh chives, thinly sliced
Remove the top green portion and the root from the leeks. Slice the leeks in half lengthwise then thinly slice them crosswise, into half-round shapes. Place the leeks in a deep bowl and fill with water, stirring the leeks to remove all of the dirt. Remove the leeks from the water with a strainer avoiding the dirt, which has settled on the bottom. Place the leeks in a sauté pan with 3 tablespoons of butter, 1 cup of white wine, and salt and white pepper to taste. Cook on low heat until wine has evaporated and leeks are soft, about 25-30 minutes. Keep warm until ready to serve.
Chive Crème Fraiche
Place 1/2 cup of crème fraiche, in a bowl, with the sliced chives and salt and white pepper to taste, mix until well combined.
Pour olive oil into a high-sided sauté pan and heat to 150˚F. Season both sides of salmon filets with salt and white pepper. Using a slotted spatula place the seasoned salmon in the hot oil, being sure that the salmon is completely submerged in the oil. Cook the salmon about 8 to 10 minutes for medium to medium-well doneness. Using a slotted spatula remove the salmon and drain on a paper towel
Divide the leeks evenly onto four plates, place the salmon on top of each, add a spoonful of chive crème fraiche on top. To further enhance the dish, a dollop of Caviar adds a nice bit of saltiness as well as a wonderful color for presentation.
Pair with KWV Classic Chardonnay:
This elegantly styed chardonnay shows orange blossom, peach and lime aromas on the nose with undertones of minerality. The palate is chalky with hints of peach followed by a creamy lingering finish.
Recipe by KWV WINES.