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Method :
Melt
half the butter in a medium saucepan. Stir in the leeks, then pour in 75ml
(3 fl oz) water and add some seasoning. Simmer the leeks gently for 20
minutes.
Melt
the remaining butter in a rectangular oven dish on the hob. Add the
shallots and cook them gently for 5 minutes. Stir in the mushrooms and
cook gently for 2 minutes. Pour in the wine and add seasoning. Turn the
heat off and arrange the salmon steaks in the dish. Cover and bake the
salmon steaks at 200C (400F) mark 6 for 7-10 minutes, until they are just
cooked.
Transfer the steaks to four plates and keep hot. Put the baking dish on
the hob and boil the cooking liquor rapidly until it is reduced by half.
Add the creme fraiche and boil until the sauce is reduced and slightly
thickened. Strain this sauce.
Arrange the leeks on the plates with the salmon steaks, then add some of
the sauce. Garnish with chopped chervil and serve. Hand any remaining
sauce separately.
Serves 4
In this dish the leeks are cooked
separately and then served with the salmon, together with its creamy
sauce.
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