Summary

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

1. 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.
2. 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.
3. Arrange the fish, leek vegetables and green ribbon noodles on plates.