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Julie Rehagen
Salmon in caramelised leek with white wine sauce
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Ingredients
Directions
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Place a pair of leek bars overlapping next to each other. Put in the middle of the length 1 bay leaf, 1 sprig of thyme and a piece of salmon fillet. Grind salt and pepper over it and wrap the leek tightly around it. Make 4 packages.
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Heat the butter in a frying pan to a low setting. Fry the packets slowly around golden brown and turn regularly until the packets lightly caramelize.
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In the meantime, reheat the cooked wine and pour in the cooking cream. Let boil for 1 minute on high setting and season with salt and pepper. Finally, beat the butter with a whisk.
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Nutrition
580Calories
Fat62% DV40g
Protein66% DV33g
Carbs3% DV8g
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