Wash between the leek layers, slice them into 5 mm rounds and melt 20 g of the butter in a frying pan over low heat. Add the leeks and a pinch of salt, cover for 8 minutes, then uncover and cook for 4 minutes.
Stir once or twice while they are covered so the slices cook evenly.
If an edge starts to brown, lower the heat and add 1 tablespoon of water.
Look for this: The leeks are very tender and pale green, with no water left in the pan.
Prepare
4 min
Prepare the salmon
4 min
Ingredients for this step
150 g salmon fillets · 4Lemon · 1Dry white wine · 5 clNeutral oil · 1 tbspFine salt · 1 tspGround black pepper · 0.5 tsp
Pat the salmon fillets dry and remove any pin bones. Brush the oven dish with the tablespoon of neutral oil, place the fillets skin-side down and divide the measured salt and pepper evenly over them.
Finely grate a little lemon zest over the salmon, squeeze 1 tablespoon of juice for the sauce and keep the rest of the lemon for serving.
Look for this: The salmon surfaces are dry, the fillets sit flat and no pin bones remain.
Bake
12–15 min then 2 min rest
Roast until just cooked
12–15 min then 2 min rest180°C, 63°C internal temperature
Ingredients for this step
150 g salmon fillets · 4
Roast the salmon at 180°C for 12 minutes if the fillets are about 3 cm thick; allow up to 15 minutes for thicker pieces. Start checking the centre at 12 minutes.
Insert the thermometer horizontally into the thickest part of one fillet.
Remove the salmon from the oven and rest it for 2 minutes.
Look for this: The thickest part reaches 63°C and the flakes separate under light pressure.
Mix
8 min
Whisk the beurre blanc
8 minmedium heat, then very low heat
Ingredients for this step
150 g salmon fillets · 4Leeks · 600 gUnsalted butter · 120 gLemon · 1Shallot · 1Dry white wine · 5 clGround black pepper · 0.5 tsp
Finely chop the shallot and simmer it with the 50 ml of wine and 1 tablespoon of lemon juice for 4–5 minutes, until about 1 tablespoon of liquid remains. Turn the heat to its lowest setting and whisk in the remaining 100 g of cold butter, one cube at a time.
Wait until each butter cube is nearly melted before adding the next, and never let the sauce boil.
Add the remaining pepper and serve immediately with the leeks, salmon and remaining lemon.
Look for this: The sauce is glossy, supple and coats the back of a spoon without looking oily.
Storage and reheating
Refrigerator
Keep the fish and sauce in separate covered containers in the fridge for up to 1 day.
Freezer
Freezing beurre blanc is not recommended; cooked salmon can be frozen for up to 1 month.
Reheating
Reheat the salmon covered at a low temperature and warm the sauce over a bain-marie without letting it boil.
Allergen information
Allergens declared by the author
Fish
150 g salmon fillets
Milk
Unsalted butter
Always check packaging and possible cross-contamination; this declaration is not a medical guarantee.
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Pan-fry
Prepare
Bake
Mix
