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Well summer is officially over now, although it really was a bit of a non-event this year – only the one heat wave that I can recall, not that I’m complaining at all! I probably shouldn’t have tempted fate in this way, though. If we all collapse of heat exhaustion at WOMAD this year, I suppose it will be my fault. But for now, it is cool up in the hills – actually, downright cold in the mornings. The horse needs to be rugged every night, I’ve hunted out my uggies from the bottom of the wardrobe and I’m thinking about lighting the wood stove in the kitchen – in the first week of March. Madness!
St. David’s Day (the patron saint of Wales) was celebrated this week, so I thought I might focus on the humble leek. Leeks are available nearly all year round, with their season peaking from October to May. They have a deliciously sweet, mild flavour, are high in fibre and vitamin C and are best featured in a dish where they are the star. They pair very happily with cream, butter,potatoes, chicken, eggs and thyme and if you mixed up a blend of most of the aforementioned and stuck some pastry on top you’d have a pretty fine dish! They also compliment some fish, in particular salmon, which also has a mild flavour.
Recipe: Creamy Leeks & Salmon
Ingredients
- 2 – 3 leeks, finely sliced
- 50 gms butter
- 25 ml olive oil
- 1 clove garlic, crushed
- 1/3 cup white wine
- 1/2 cup pouring cream
- sea salt
- fresh ground black
- pepper sprigs of lemon thyme
- 4 skinned salmon fillets
Instructions
- Heat butter and oil in frypan, add leeks and garlic and saute over moderate – low heat until leeks are soft and golden.
- Add white wine to deglaze pan, cook for 1 minute.
- Add cream and cook for a further minute or two, until just thickening a little.
- Season to taste and add chopped lemon thyme.
- Pan fry salmon fillets or wrap in foil and oven bake until just cooked – do not over-cook.
- Serve the salmon with the creamy leeks poured over them.
Printable recipe CREAMY LEEKS & SALMON.
I think this might make a nice pie, too. Just chop the salmon into cubes and gently blend with the creamy leeks, put the whole lot into individual ramekins, cover with some puff pastry, glaze with some beaten egg and pop it into the over until the pastry is golden.
Ooh, I just had another idea! How about wrapping the salmon fillet with the creamy leeks in some buttered filo pastry to make a nice crunchy parcel?
This recipe sounds just perfect with all the lovely ingredient combos and I think your idea of turning them into parcels is brilliant.
🙂 Mandy
I actually grew some leeks this year for the first time – I often use them in soup instead of onions.