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Steamed Salmon with Creamed Leeks, Potato-Parsnick Pancakes
SUBMITTED BY: Unknown
Place 1 filleted side of 'pin bone out' Salmon, skin off, into a glass or stainless steel 'lasagne pan'.
Sprinkle with a mixture of 1T lavender, 1 ounce (by weight) sugar, 1/2 ounce (by weight) salt, 2T minced shallots, 2T lemon zest and 3T minced parsley.
Let stand in Refrigerator for 10 hours. Lift salmon out of pan, leaving behind any liquid residue that may have formed. Portion salmon into 6 portions @ 7 ounces apiece. Wrap portions in saran wrap and place in a large bamboo or metal steamer filled with boiling water over high heat. Steam for 7 minutes. Let rest for 3 minutes and serve on platter discarding the plastic wrap, of course.
Wash and trim 6 leeks. Cut in half length wise, do not cut through the root end. Dry cut side down on paper towel for 1 hour… and place in an oval baking (gratin) dish. Cover with 4 ounces of chicken stock, 4 ounces of heavy cream , 6 cloves of sliced garlic, 1t of fresh thyme leaves and a pinch of cayenne. Season with salt and pepper. Cover. Bake in a preheated 350 oven for 45 minutes. Uncover, let rest at room temperature for 15 minutes. Cover top with a thin 'schmear' of bechamel and bake for 15 minutes in a pre heated 400 oven until the bechamel begins to brown. Use a broiler for assistance if need be. Serve.
Option: Sprinkle grated Gruyere cheese under the bechamel.
Place ½ cup flour, 3T minced onion and 2/3 stick of butter in a 2 quart non stick sauce pan. Place on a medium heat burner and whisk as the butter melts and mixture liases into a roux. Add 1 pinch of freshly ground clove and 2 pinches of freshly grated nutmeg. Continue to cook, do not allow the mass to turn a darker color. After cooking for several minutes ( this process takes away the raw flour taste) add 2 cups of whole milk, in steady doses of a ¼ cup at a time. When all the milk is added, simmer for a few minutes, whisking as you go until the mixture becomes a little bit like 'loose batter consistency'. If bechamel is too thick add a little more milk. Cool. Store in refrigerator.
Grate 4 Idaho potatoes and 4 parsnips into a large bowl, working quickly, add 1 grated large onion, 3 minced garlic cloves, 4 sage leaves in chiffonade, one egg, 1/4 cup fresh bread crumbs, 3T heavy cream, salt and pepper to taste.
Portion out into a large heavy cast iron skillet brushed with canola oil. Flip pancakes when brown on one side. Cook and serve pancakes immediately.
Options: Make one big cake. Be careful flipping! Serve these with applesauce and sour cream.
Or serve with smoked salmon, salmon caviar and creme fraiche.