kats
Assistant Cook
I didn't take a picture this time... But I made a salmon in a papillote, with a leek and vermouth cream sauce. Great. Had some leftovers that turned into a great pasta sauce (with green peas), the day after.
To make the leek and vermouth cream sauce, I softened the leeks in butter, added the vermouth, let it simmer for a while, added equal pats of chicken broth and cream and let it reduce to half. Then I poured this sauce over the raw salmon fillets, in aluminum foil, closed the papillote and baked for 20 minutes at 400 F.
Kats
(www.onfoodanddrinks.com)
To make the leek and vermouth cream sauce, I softened the leeks in butter, added the vermouth, let it simmer for a while, added equal pats of chicken broth and cream and let it reduce to half. Then I poured this sauce over the raw salmon fillets, in aluminum foil, closed the papillote and baked for 20 minutes at 400 F.
Kats
(www.onfoodanddrinks.com)