Stewed creamy salmon with leek and parsnip

Name: stewed creamy salmon with leek and parsnip
Total time: 25 min
Yield: 4
Ingredients: 40 gram butter; 1 thick thick leek; 300 gram parsnip; 150 ml fish stock; 400 gram salmon fillet; 125 ml whipped cream; 2 tablespoon leaf parsley

Ingredients

40 gram butter
1 thick thick leek
300 gram parsnip
150 ml fish stock

400 gram salmon fillet
125 ml whipped cream
2 tablespoon leaf parsley

Directions

Cut the leek into rings of 1 cm.
Cut the parsnip into cubes of 2 cm.
Finely chop the parsley.
Melt half of the butter in a frying pan and place the leeks and parsnips in it.
Pour over the stock and simmer the vegetables without the lid for 3-4 minutes on a low heat.
Cut the salmon into pieces so that each person has two pieces of 50 grams.
Put the pieces of salmon between the vegetables.
Pour the cream over it and put the rest of the butter in lumps.
Sprinkle the parsley over it.
Grind a little pepper and sprinkle some salt over it.
Stew the vegetables and salmon gently for 6-8 minutes.
Tasty with tagliatelle.