• 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


  1. Heat the olive oil and butter in a large frying pan with a lid.
  2. 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.
  3. Add the halved baby potatoes, wine and stock and bring to the boil.
  4. Reduce the heat to a low simmer. Put the lid on and cook for 8 – 10 minutes or until the potatoes are soft.
  5. Combine the cream, cornflour and mustard and stir into the pan.
  6. Arrange the salmon fillets gently on top and between the vegetables.
  7. Cover again and simmer for about 5 minutes, just enough for the salmon to cook.
  8. Remove the lid, add the peas and cook, uncovered, for 2-3 minutes until the peas are heated through.
  9. Taste and adjust the seasoning.

”I served mine on a bed of lightly steamed shredded cabbage.” – Chef Nina Timm