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Escalope Of Salmon With Leeks, And A Sun–Dried Tomato Butter

SERVES 4 SUPER EASY

Overview

This butter is what is known as a compound butter. It can to be made up in advance, and kept on hand in the freezer. Goes great on most grilled meat, birds and fish, not to mention vegetables. 

Ingredient list

400 g. ( 14 oz. ) thick salmon fillet
1 Tbsp. vegetable oil
2 medium sized leeks
1 Tbsp. butter
1 Tbsp. snipped chives

For the sun–dried tomato butter

Makes enough for 16 portions, but freezes well, and is very handy to have on hand 

2 shallots finely sliced
100 ml. dry white wine
20 sun–dried tomato halves, drained from being in oil ( or dried and reconstituted )
2 Tbsp. hot chilli sauce ( optional )
small bunch coriander leaves, roughly chopped ( approx. 5 Tbsp. )
1 Tbsp. snipped chives
¼ tsp. salt
pinch white pepper
250 g. unsalted butter ( softened )

To garnish

Sprigs of fresh coriander

Method

To make the sun dried tomato butter, put the shallots and white wine in a small pan. Boil over medium high heat until the wine has almost all evaporated. Chop the sun dried tomatoes roughly. Add the shallot mixture, the sun–dried tomatoes, and all the remaining ingredients to the bowl of a food processor. Blend well until fairly smooth and well mixed. Lay out 4 A4 size pieces of cling film, and divide the butter evenly between them. Pat each into a cylinder shape, and roll carefully up in the cling film. Freeze three of the packets for another time, and place the fourth in the fridge to chill slightly.

Check the salmon fillet for bones, removing any with a pair of tweezers, or pliers. Cut into equal portions. ( an escalope is a thin slice of meat or fish. This is normally done by slicing across the angle )

Trim the leeks of any wilted leaves, Cut each one on the length into quarters, leaving it still attached at the roots. Wash the leeks under cold running water. Shake dry, and slice each thinly.

Heat a large saucepan over high heat. Add the leeks, the butter, and 2 – 3 Tbsp. water and a little salt. Cook very quickly for 3 – 4 minutes until they are just tender, and most of the water has evaporated. Add the snipped chives, and keep in a warm place.

To sauté the salmon, heat a large fry pan over high heat. Season the salmon with salt and pepper. Add the oil to the pan, and then the salmon pieces. Allow each to cook quickly without moving them too much. After 2 minutes, turn the salmon over, and cook for 1 –2 minutes more. ( Note, the cooking time will depend on how thick your escalopes are, and whether you prefer your salmon slightly pink in the middle . ) To check if the salmon are cooked to your liking, pry the salmon fillet open at its thickest point with a knife, and take a peek inside.

To serve, place a bed of the leeks on each warmed plate, and top with an escalope of salmon. Spoon some sun–dried tomato butter on top of each fillet, and garnish with a few coriander sprigs. Serve at once, the butter will melt and combine with the juices of the leeks, and the salmon.

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