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Author Notes: Creamed sauteed leeks with cream and creme fraiche tastes great together with salmon fillets. I also serve this with boiled new baby potatoes. —myfoodpassion
- 2 medium leeks
- 2 tablespoons salted butter
- 1/2 cup double cream
- + 2 tablespoons double cream
- 1-2 tablespoons Creme fraiche or greek yoghurt
- 1 teaspoon freshly squeezed lemon juice
- Seasalt and pepper to taste
- Wash the leeks then finely slice them. You can use both the white and green part. Melt the butter in a small pan on medium heat. Gently cook the leaks for 5 min. Add the double cream and lemon juice. Simmer gently for about 10 min for the cream to thicken. Spoon in the creme fraiche/greek yoghurt and season with salt and pepper.
- Cook the salmon fillets to your liking. Serve with creamed leeks and boiled baby new potatoes
- This recipe was entered in the contest for Your Best Pomegranates