Salmon with potatoes, leek and cucumber sauce

Name: salmon with potatoes, leek and cucumber sauce
Total time: 30 min
Yield: 2
Ingredients: 500 gram medium sized, smooth cooking potato of the same size; 2 stalk leeks little; 2 forest outing; 1 teaspoon dried tarragon; 40 gram butter; salt and freshly ground pepper; 2 broken filleted salmon approximately 125 grams each; cucumber; 25 gram butter; 1 glass dry white wine; 1 tablespoon lemon juice; 2 tablespoon creme fraiche

Try this salmon with potatoes, leeks and cucumber sauce

Ingredients

Kitchen Stuff

gourmet set

Directions

Peel the potatoes and halve them.
Halve the light-colored part of the leek lengthwise, rinse under the cold tap and cut into pieces of about 10 cm.
Cut the spring onions into rings.
Halve for the sauce the peeled cucumber in length, remove the seeds and cut the cucumber into cubes.
In a pan, bring a layer of water with the tarragon and 40 grams of butter to the boil. Add the potatoes, the leeks and some salt and pepper and bring to the boil again. Let boil gently for 10 minutes.
Place the salmon on the leek, sprinkle with salt and pepper and leave to cook with the lid on the pan in about 10 minutes.
Check that the potatoes are done and add an extra splash of water if necessary.
Sprinkle the spring onions over the salmon for half the steam time.
Meanwhile, let the cucumber cubes with the 25 grams of butter in a saucepan occasionally stirring with the lid on the pan for about 5 minutes.
Add the wine and the lemon juice and simmer for about 10 minutes.
Add the crème fraîche to the cucumber and puree the sauce with the hand blender.
Season the sauce to taste with salt and pepper and bind with a tie.
Spoon the potatoes with the leek on the plates, scoop the salmon and spoon over some sauce. Give the rest of the sauce separately.