Roasted Salmon with Creamed Leeks

Ingredients

  • ½ pound fresh chanterelle mushrooms, cleaned and sliced
  • 1 veal knuckle
  • 1 teaspoon tomato paste
  • 1 pound rutabaga, peeled and quartered
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 large onion, roughly chopped
  • + 10 more ingredients
    • 6 sprigs fresh thyme
    • 1 bottle decent red wine
    • Sea salt and freshly ground black pepper
    • 1 /4 cup unsalted butter
    • ¾ cup extra virgin olive oil
    • 4 leeks, trimmed, and sliced into ¼-inch circles
    • ¾ cup heavy cream
    • 1 whole fillet of salmon, about 3 ½ pounds, scaled, with the skin attached and pin bones removed
    • 2 shallots, minced
    • ½ pound fresh porcini mushrooms, cleaned and sliced

1. Preheat the oven to 425 degrees F.

View full recipe at SpringPad

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