Salmon and gnocchis with leek cream and tarragon
20
12
4
No
Ingredients
- 125 ml (1/2 cup) of dry white wine
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of fish fumet
- 1 shallot and chive flavoured Boursin cheese of 245 g
- 125 ml (1/2 cup) of 15% cooking cream
- 15 ml (1 tablespoon) of chopped fresh tarragon
- 4 salmon fillet of 180 g each, peeled
- 500 g of gnocchis pasta kind
Preparation
Side-by-side mode
- In a pan, pour white wine and add leek. Simmer at low heat for 4 to 5 minutes until the wine evaporates completely.
- Pour the fumet and add the cheese. Bring to a boil at medium-low heat while stirring from time to time. Add the cream, tarragon, and salmon fillet. Bring once again to a boil.
- Cover and simmer for 12 minutes at low heat, until fish meat romps with a fork.
- Meanwhile, cook gnocchis in a casserole filled with salted boiling water according to the package instructions. Drain and add to the sauce.
Chef’s note
The cooking time of the fish depends on its thickness. Calculate 8 to 10 minutes per inch (2.5 cm) of thickness, measured within the thickest part of the fillet. This technique may also be use as well with frozen fillet cooked without being thawed. But in this case, you may double the cooking time.
