- 2 T/ 30 ml olive oil
- 2 T / 10 ml butter
- 2 large leeks, sliced ( only the white part)
- 2 t fresh thyme leaves
- 500g baby potatoes, washed, skins on and halved
- 100ml dry white wine
- 1 cup / 250ml chicken stock
- 1 cup / 250 ml cream
- 2 t / 10ml dijon mustard
- 1 t / 5 ml cornflour
- 6 x 100g salmon fillets
- 1 cup / 250 ml frozen peas
- Fresh fennel fronts
- Salt and freshly ground black pepper to taste
- Heat the olive oil and butter in a large frying pan with a lid.
- Sauté the leeks and thyme with a small pinch of salt and pepper over a medium heat until the leeks are soft, but not broken up. I prefer the slightly caramelised slices of leeks in the stew.
- Add the halved baby potatoes, wine and stock and bring to the boil.
- Reduce the heat to a low simmer. Put the lid on and cook for 8 – 10 minutes or until the potatoes are soft.
- Combine the cream, cornflour and mustard and stir into the pan.
- Arrange the salmon fillets gently on top and between the vegetables.
- Cover again and simmer for about 5 minutes, just enough for the salmon to cook.
- Remove the lid, add the peas and cook, uncovered, for 2-3 minutes until the peas are heated through.
- Taste and adjust the seasoning.
”I served mine on a bed of lightly steamed shredded cabbage.” – Chef Nina Timm