Baked salmon with leeks and potatoes

Description

Saumon a la creme de poireaux. This is my first recipe that I took from the book French chef Serge the Dancer. Deep dish suitable for dinner and for Sunday brunch.

Ingredients

Butter

1 Tbsp
Potatoes

2 piece
Leeks

1 piece
Garlic

1 tooth
Cream

300 g
Salmon

2 piece
Parsley

0.5 Tbsp

Cooking

Salmon can be replaced by sea trout or smoked version. Leeks and potatoes can be boiled in advance.

Preheat the oven to 160 degrees. Grease your capacity of oven (about 6 cm deep) with oil.

Put it in a cast iron pan (or any pan with a thick bottom) potato, leek, garlic and cream. Cook on medium heat for about 15 minutes or until the potatoes are tender.

Salmon salt and pepper and put it in your tank for the oven. Place the finished onion and potato around the salmon and pour the cream, in which was preparing the potatoes.

Bake in the oven for 10 minutes. Garnish with parsley before serving. Notes: For vegetarian version, replace the salmon to mushrooms or green beans. Serve with toast and with scrambled eggs. Instead of parsley you can use dill or green onions.

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