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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
tablespoons salted butter
cup double cream
tablespoons double cream
tablespoons Creme fraiche or greek yoghurt
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