Seared Salmon with leek and potato soupy sauce

Seared Salmon with leek and potato soupy sauce

By laura reid Published: November 3, 2012

• Makes: 4 Servings
• Prep: 15 mins
• Cook: 30 mins
• Ready In: 45 mins

Really easy to make but sophisticated enough to serve as a treat for friends!

Ingredients

• 6 Large Potatoes Peeled and chopped into small chunks
• 2 Medium Leeks Sliced, white parts only
• 1 Tbsp Capers Chopped
• 220 ml Creme Fraiche Reduced fat
• 1 Tsp Tarragon Dried, or bunch of fresh tarragon chopped
• 4 Fillets Salmon
• 50 Grams Butter
• 1 Cube Vegetable Stock

Instructions

1. First of all boil your potatoes in approx 500ml water with stock cube, boil for approx 15 mins, until soft.
   
2. Melt 25g butter in a pot, with sides, and then gently cook your leeks until soft, but not brown. Add the leeks to the potatoes when cooked, add your capers and tarragon, then stir in the creme fraiche. Keep warm whilst you cook the salmon.
   
3. Melt the remaining 25g of butter in the frying pan, season your salmon, then fry for approx 6 mins each side (starting with the skin side down and on a high heat) until cooked through.
   
4. Serve your cooked salmon on top of the sauce with a veg of choice.
   

• Cuisine: British
• Course: Main
• Skill Level: Beginner