SALMON AND LEEK CASSOULET
Ingredients
400g salmon fillet
425ml fish stock
8 saffron strands
100ml double cream
2 shallots
55g butter
2 sprigs fresh tarragon
200ml white wine
2 leeks
1 tin flageolet beans
2 tomatoes
Serves: 4
Method
Reduce the fish stock with the saffron for 5 mins over a medium heat, add the double cream, bring to the boil and cool.
Peel and dice the shallots, soften in the butter add tarrgon leaves and continue to cook.
Add half of the white wine and reduce until the wine has evaporated. Add the remaining wine, heat through.
Add to the stock and cream mixture, sieving if desired.
Wash and cut each leek into approximately 12 pieces. Blanch and refresh.
Peel, deseed and dice tomatoes.
Remove the skin from the salmon fillet and cut into 16 even pieces.
Place the salmon in a flame proof dish.
Pour over the sauce, add the drained and rinsed beans and diced tomato.
Poach the salmon slowly for 5-10 mins until cooked through.
Serve garnished with chopped parsley and tarragon.