Salmon Fillet on Creamy Leeks
200g salmon fillet
150g sliced leeks
30g chopped onions
5g turmeric powder
10g chopped garlic
100g diced peeled potatoes blanched
50g white wine
50g fish stock
30g olive oil
20g lemon juice
Salt, pepper to taste
Season the salmon fillet with salt and pepper.
Panfry in olive oil with a little butter for 3 minutes on each side, set aside.
Sauté onions, garlic and leeks in a little butter for 10 mins.
Add wine and fish stock and cook for 5 minutes
Add turmeric, potatoes and cream and cook for 5 minutes
Check seasoning and add remaining butter, lemon juice and potatoes.
Cook for 1 minute and serve topped with the salmon fillet.
Can garnish with some sprouts or your favorite herbs.