Prep time
25 mins
Cooking Time
29 mins
Serves
6
Ingredients
4 Fillets of Wild Leap MSC Salmon
2 leeks, roughly chopped
250 ml double cream
1 tbsp lemon zest
1 tsp Sea salt
1 tsp horseradish sauce
½ tsp cracked black pepper
1 tbsp shallot, finely diced
1 tsp finely chopped garlic
2 leek stalks chopped
Glass of wine [optional]
For the pickled cucumber
2 small cucumbers or ½ large, crinkle cut
1 tbsp shallot, finely diced
1 tsp finely chopped garlic
150ml vinegar
1 tbsp sugar
1 tsp mustard seeds
1 tsp fennel fronds or dill
Pinch of salt
For the leek oil
200 ml rapeseed oil
2 leeks, green tops finely chopped
Bunch of tarragon
Method
1. Rub your salmon fillets with salt, pepper, lemon zest and cracked pepper.
2. Heat the vinegar, add the sugar add all the pickled cucumber ingredients to the hot liquid. Leave to cool to room temp.
3. Make the leek oil by blanching and then drying the green leek tops. Do this by adding the finely chopped leeks into boiling water. After the water is back to boiling cook for 30 seconds. Empty over a sieve to drain off any excess water then dry with a clean tea towel. Add to a blender with the oil and blitz unless smooth. Add the mixture to a sieve catching the oil in a separate bowl underneath. Allow to cool and use to split the cream sauce later.
4. For the spring onions roughly chop the spring onions, ends included. Add to a frying pan with the oil and fry until crispy. Drain off excess oil on kitchen roll and season.
5. Cook your fish in a hot non stick pan, skin down if it has it, with another shallot, the leek stalks, and a garlic clove. After 5 mins turn the fish over and remove from the pan to rest. Add a glass of wine, then cream and horseradish sauce. Season to taste and serve the dish with wilted spinach on the side.