Salmon with creamy leeks

Posted: March 30, 2014 by nietize in Salmon
Tags: ,


Serves 4

1/2 cup sour cream
1 1/2 teaspoons all-purpose flour
2 medium leeks (white and pale green parts only), thinly sliced
2 tablespoons unsalted butter
2/3 cup water, divided
4 (6-ounce) pieces thick fish fillets such as salmon, pollock or Pacific cod, skinned
1 tablespoon chopped dill

Whisk together sour cream and flour.

Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.

Stir in sour-cream mixture and remaining 1/3 cup water.

Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.


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