Salmon Fillet on Creamy Leeks


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
100g                cream
50g                  fish stock 
80g                  butter 
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.