Salmon-leek-cream Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 salmon fillet (s), Norwegian, fresh or frozen
- 1 leek (s), not too big
- 150 g processed cheese
- 250 ml Cremefine for cooking (15% fat)
- water
- salt and pepper
- some broth, instant, possibly
- 2 teaspoons oil
Print Recipe
Pin Recipe Instructions
- Cut the salmon into cubes. Cut the leek into rings and sauté in the oil. As soon as the leek rings are a little soft, add the salmon and fry them briefly. Then add the Cremefine and the processed cheese and season with salt, pepper and possibly some broth (powder). If the sauce is too thick, add a little more water.
- Whole grain penne, spaghetti or ribbon noodles go well with this.
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