Smoked Salmon w braised Fennel & Creamy Leeks


Serves: 2


Ingredients


 

200g piece hot smoked salmon

1 large leek or 4 baby leeks, washed & sliced

50g Butter

1 large fennel bulb or 2 baby bulbs, washed & sliced     

1 cup chicken/fish or vegetable stock                            

¼ cup cream     

A slosh of white wine

Salt & pepper

Crème Fraiche or cream cheese & chopped parsley to garnish

 


Method


Melt the butter in a pan, add the leeks & fennel and sauté gently without colouring for about 5 minutes. Turn the heat up then slosh the wine in, allow the alcohol to evaporate (smell it – if it smells sweet & winey it’s ready, it makes your eyes water, cook a bit longer!). Then add the chicken stock, pop the lid on and cook for a further 5 mins, turning the heat down to low. Remove the lid and add the cream, turn the heat back up and allow to reduce a wee bit – about two minutes. Season with salt & pepper. Serve onto warm plates, with a salmon portion on the top, a dollop of crème fraiche and some chopped parsley.

This recipe is from Alison of Hamilton & Cambridge Farmers Markets.