Leek stew with baked salmon and beer sauce

Name: leek stew with baked salmon and beer sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg crumbly potato; 1 fresh fennel bulb; 2 thin leeks; 70 g butter or margarine; 75 ml water; 1 shallot; 3 el Texels Skuumkoppe beer; 200 fresh cream; 150 ml milk; 4 salmon fillet on the skin; 15 g fresh parsley

Stew of fennel and leek with fresh salmon fillet and a sauce of Texel beer, milk and cream.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes, cut into equal pieces and bring them into a pan of water with salt to the boil. Cook the potatoes in 20 minutes until done.
In the meantime, remove the bottom and the hard core of the fennel bulb. Cut the fennel into cubes of 1 cm.
Cut the leeks into rings, wash them and let them drain. Heat the butter in a frying pan and fry the fennel 5 minutes on medium heat.
Add the water after 3 minutes. Add the leek and cook for another 5 minutes.
Meanwhile, cut the shallot. Heat the butter in a saucepan and fry the shallot for 2 min.
Add the beer and simmer for 2 minutes on low heat. Add the whipped cream and reduce to a sauce thickness (approx. To ⅓).
Season with pepper and salt.
Meanwhile, pour the potatoes and put them back in the pan. Heat the butter with the milk and add to the hot potatoes.
Stamp with puree pestle. Stir in the fennel and leek and season with salt and pepper.
Dab the salmon fillets dry with kitchen paper. Heat the rest of the butter in a frying pan and fry the salmon fillets for 3 minutes on a high heat on the skin side.
Turn down the heat, gently fry the salmon fillets and bake for another 2 minutes on the other side.
Slice the parsley. Mix half of the parsley through the stew and the other half through the sauce.
Divide the stew over the plates. Put the salmon on it and spoon the sauce over it.