My mum brought up this recipe when she came to stay recently, and I have to say, I am always a little scared when she brings recipes. We are from the country and she is happy with old school cooking … all of the time! So I am always a little nervous about how healthy or not so healthy her recipes are. But, I was willing to give it a try and, well, thanks Mum!
I am all for butter. There are so many benefits to butter. The good stuff is full of vitamins, especially vitamin A (great for your skin!), loaded with Vitamin D which helps you to absorb calcium and heaps more. So if you can tolerate dairy, this is for you. Otherwise, you could use Ghee.
1/2 cup dry white wine
1/5 cup white wine vinegar
1 shallot, finely chopped
80g butter, cut into small cubes
2 baby leeks, trimmed, washed and finely sliced
salt and pepper to taste
1 tbsp extra virgin olive oil
3 salmon fillets
Bring the wine, vinegar and shallots to a boil in a medium saucepan, then reduce the heat to a simmer and cook until the liquid is reduced by half, 15-20 mins.
Reduce the heat to low and slowly whisk in the butter until the sauce is smooth. Stir in the leeks and season with salt and pepper. Set aside.
Heat oil in pan and cook the salmon to your liking.
Transfer to a plate once cooked, and lather in the sauce.
Serve with fresh greens.