Salmon with Leek Fondue, Cream and Mashed Potatoes

Ingredients

• 4 fillets Salmon fillets with skin (150‑200 g each, skin left on)
• 2 c. à soupe Olive oil (for cooking the salmon)
• 30 g Butter (divided: 10 g for the salmon, 10 g for the leeks, 10 g for the mash)
• to taste Salt
• to taste Ground black pepper
• 3 Leeks (dark green and white parts, cleaned and thinly sliced)
• 2 gousses Garlic (1 for the leeks, 1 for the mash)
• 200 ml Semi‑thick crème fraîche (or whole milk cream)
• 2 c. à soupe Fresh chives (chopped)
• to taste Provençal parsley mix (optional)
• 800 g Potatoes for mashing (type Bintje or Yukon Gold)
• 150 ml Hot milk (added gradually to adjust texture)
• a pinch Nutmeg (optional)
• 100 g Smoked cheddar (grated, optional for extra indulgence)
• 1 sheet Aluminum foil (to keep the salmon warm)

Instructions

1. Prepare the potatoes

   Peel the potatoes, cut them into uniformly sized pieces and place them in a saucepan of cold salted water. Bring to a boil, cover and cook 25‑30 min until tender.

   Time: PT30M

   Temperature: 100°C

2. Clean and slice the leeks

   Trim the ends, separate the dark green parts from the white parts, rinse under cold water then slice very finely.

   Time: PT5M

3. Season the salmon

   Sprinkle both sides of the salmon fillets with salt and pepper. Keep the skin side down for the initial cooking.

   Time: PT2M

4. Cook the salmon – first side

   Heat 1 tbsp olive oil in the sauté pan over high heat. Place the fillets skin‑side down, cook 5 min without moving until the skin is well‑golden and crispy.

   Time: PT5M

   Temperature: high heat

5. Cook the salmon – second side

   Flip the salmon gently, add 10 g butter, cook 4‑5 min on the other side. The centre should remain pink.

   Time: PT5M

   Temperature: medium‑high heat

6. Keep the salmon warm

   Transfer the cooked salmon to an oven‑safe dish, cover with aluminum foil and place in the pre‑heated oven at 70 °C for 5 min.

   Time: PT5M

   Temperature: 70°C

7. Cook the leeks

   In the same sauté pan, melt 10 g butter, add the sliced leeks, season with salt and pepper and cook over medium heat 10 min until tender and lightly golden.

   Time: PT10M

   Temperature: medium heat

8. Add garlic to the leeks

   Stir in the crushed garlic clove, cook 1 min while stirring quickly.

   Time: PT1M

   Temperature: medium heat

9. Incorporate the cream

   Pour in the semi‑thick crème fraîche, reduce heat to low and simmer 5 min until the sauce thickens slightly.

   Time: PT5M

   Temperature: low heat

10. Season the leek fondue

    Adjust seasoning with salt, pepper, add the chopped chives and, if desired, the Provençal parsley mix.

    Time: PT1M

11. Mash the potatoes

    Drain the potatoes, return them to the saucepan, add 10 g butter, mash using a potato masher. Gradually pour in the hot milk while mixing until the desired consistency is reached. Season with salt, pepper, add a pinch of nutmeg and, if desired, fold in the grated smoked cheddar.

    Time: PT10M

    Temperature: low heat

12. Plate the dish

    Place the leek fondue in the centre of each plate, lay the hot salmon fillet on top, accompany with a generous portion of mashed potatoes. Garnish with an extra drizzle of chopped chives if desired.

    Time: PT5M

Nutrition Facts

Calories

950

Protein

35 g

Carbohydrates

35 g

Fat

55 g

Fiber

4 g

Ingredient Substitutions

• Instead of Salmon fillets with skin: Trout fillet, Cod fillet
• Instead of Olive oil: Canola oil, Butter
• Instead of Butter: Margarine
• Instead of Leeks: Sweet onions, Celery root
• Instead of Garlic: Garlic powder
• Instead of Semi‑thick crème fraîche: Whole milk cream
• Instead of Fresh chives: Flat‑leaf parsley
• Instead of Provençal parsley mix: Herbes de Provence
• Instead of Potatoes for mashing: Russet potatoes
• Instead of Hot milk: Almond milk
• Instead of Nutmeg: Allspice
• Instead of Smoked cheddar: Gruyère, Comté
• Instead of Aluminum foil: Parchment paper

Equipment Needed

• Sauté pan (heavy‑bottomed skillet)
• Pot for the potatoes
• Colander
• Potato masher or mash press
• Oven (or convection oven)
• Wooden spatula
• Wooden spoon
• Bowl for mixing the cream
• Cutting board
• Chef's knife

Critical Steps — Do Not Skip

• Cooking the salmon – first side to achieve a crispy skin
• Incorporate the cream without boiling it
• Mash the potatoes adding the hot milk gradually

Chef Tips from the Video

• For an even crispier skin, lightly dust with flour before cooking.
• Using an organic leek helps avoid residual sand – rinse several times.

Troubleshooting

Storage

Refrigerator: Store the salmon and the mash separately in airtight containers, consume within 2 days.

Freezer: Cooked salmon can be frozen for 1 month, the mash up to 2 months (thaw before reheating).

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the salmon ahead of time and keep it in the oven at 70 °C until serving.
• Prepare the mash and gently reheat it with a splash of milk before serving.