Leek Vegetables in Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg leek, halved, cut across into pieces approx. 2 cm in size
- 60 g herb butter
- 1 ½ tablespoon flour
- 250 ml chicken broth
- 250 ml wine, white, dry
- 130 g Goronzola, diced
- salt
- pepper
- Nutmeg, possibly with:
- 600 g salmon fillet (s), skin-on, cut into 4 slices
- 1 lemon (s), add the juice
- 50 g butter
- salt
- pepper
- 500 g pasta, (taliatelle verde), cooked al dente
Print Recipe
Pin Recipe Instructions
- Blanch the leek for 5 minutes, drain well. Leave out the herb butter, sweat the flour while stirring constantly (!), Deglaze with the stock, pour in the wine, bring to the boil (don`t forget to stir constantly!), Add the Gorgonzola and melt, season with salt, pepper and nutmeg. Add the leek and heat.
- At the same time, drizzle the salmon fillet with lemon juice and cover it for 10-15 minutes, fry in the melted butter on the skin side for 5 minutes with the pan lid closed, then season with salt and pepper.
- Arrange the fish, leek vegetables and green ribbon noodles on plates.
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