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© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

Poached salmon with leeks

September 21, 2014

Here is a recipe that includes the traditional use of leeks in a High Holy Day recipe.  This light dish is a counterpoint to some of the heavier foods of the season. 

 

Portions: 25

Portion Size: 5 oz. cooked

 

Ingredients:

1 quart white wine

1/2 gallon water

5 bay leaves

1 pound sliced onion

1/2 pound sliced carrots

1 pound sliced celery

5 sprigs fresh parsley

5 sprigs fresh thyme

 

10 lbs. salmon filet, cut into 6 oz. portions (AP)

1 tsp. salt

1/2 tsp. white pepper

 

2 1/2 lbs. julienned leeks

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 tsp. each, chopped fresh parsley and thyme

 

Olive oil spray

 

Directions:

 

  • Heat oven to 325º F.

  • In a large saucepan, heat white wine, water, bay leaves, sliced onions, carrots, sliced celery, fresh parsley and thyme and let simmer 15 minutes. 

  • Strain the liquid, discard the solids, and keep broth warm.

  • Season salmon with salt and white pepper, on both sides.

  • Season the leeks with salt, pepper and fresh herbs

  • Spray hotel pans with olive oil, and place a layer of leeks in bottom of pans.

  • Lay each piece of fish on top of the leeks.

  • Cover fish and leeks with the hot broth. 

  • Cover hotel pans and cook in 325º F. oven for 5 to 7 minutes, until internal temperature of fish reaches a minimum of 145º F.

  • Transfer fish to serving platter or plates with the leeks and serve immediately.

 

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