Ingrédients pour Almond Crusted Salmon With Leek And Lemon Cream
- 4 tablespoons (2 oz) butter
- 2 large leeks
- Dry Sherry
- Fresh Lemon Juice
- Whipping Cream
- Salt & Freshly Ground Black Pepper
- Sliced Almonds
- Fresh Parsley
- Lemon Rind
- salt and freshly ground black pepper to taste
- Ground Black Pepper
- All Purpose Flour
- Skinless Salmon Fillet
- 2 large eggs, beaten
- 2 tablespoons olive oil
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Comment préparer Almond Crusted Salmon With Leek And Lemon Cream
- Clean 2 large leeks: Trim root ends and dark green tops, reserving only the white and light green parts. Halve lengthwise, then thinly slice.
- Melt 4 tablespoons (2 oz) butter in a large heavy saucepan over medium-high heat. Add sliced leeks and stir.
- Sauté for 2 minutes. Reduce heat to low, add 1/4 cup dry sherry, stir well, cover, and cook until leeks are tender (about 20 minutes), stirring occasionally.
- Increase heat to medium. Stir in 2 tablespoons fresh lemon juice and cook for 1 minute, or until liquid evaporates.
- Stir in 1 cup heavy cream and simmer until slightly reduced (about 2 minutes).
- Cool slightly, then transfer to a blender and blend until smooth. Strain through a fine-mesh sieve back into the saucepan, pressing on solids.
- Discard solids. Season with salt and freshly ground black pepper to taste. (Sauce can be refrigerated for up to one day).
- In a shallow dish, combine 1/2 cup slivered almonds, 2 tablespoons chopped fresh parsley, 1 tablespoon finely grated lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
- In a separate shallow dish, place 1/2 cup all-purpose flour.
- Season 6 (6-ounce) salmon fillets lightly with salt and pepper.
- Dredge salmon fillets in flour, shaking off excess.
- Lightly brush one side of each fillet with 2 large beaten eggs. Press the coated side into the almond mixture, ensuring it adheres well.
- Heat 2 tablespoons butter and 2 tablespoons olive oil in each of two large heavy skillets over medium heat.
- Place 3 crusted salmon fillets, almond-side down, in each skillet. Sauté for 5 minutes, or until the crust is golden brown.
- Flip fillets and sauté for another 5 minutes, or until cooked through and opaque in the center.
- Transfer salmon to a serving platter.
- Reheat the lemon cream sauce over medium heat. Spoon sauce around the salmon and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
9g
Fat
82g
Carbs
5g
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