From our friends at D23
Ingredients | |||
| Leek Fondue 1/2 pound leeks, roots and tough dark green tops removed and discarded 1/2 cup diced white onion 1 teaspoon chili flakes 1 cup orange juice 1/2 cup white wine 1/2 teaspoon coarse salt, plus additional to taste 2 tablespoons butter Freshly ground black pepper, to taste | Saffron Potatoes 2 pounds Yukon gold potatoes, quartered 1 teaspoon saffron 1 cup cream 2 tablespoons butter 1 teaspoon coarse salt, plus additional to taste Freshly ground black pepper, to taste | Salmon 4 (7-ounce) skinless salmon fillets Extra virgin olive oil Coarse salt and freshly ground black pepper, to taste | Garnish Fresh chives |
Preparation | |||
For Leek Fondue
Quarter leeks, slice, and place in a bowl of clean water; wash leeks in water, letting any dirt fall to the bottom. Drain and pat dry with paper towels. Combine leeks, onion, and chili flakes in a small saucepan. Add orange juice and wine, stir to combine, and bring to a boil over high heat. Stir in salt. Reduce heat to medium and simmer until leeks are very tender, about 35 minutes. Remove from heat and stir in butter.
For Saffron Potatoes
Combine potatoes with enough cold water to cover by 1 inch in a large saucepan. Lightly crush saffron and add to the pan; stir to combine. Bring to a boil over high heat, then simmer, covered, until potatoes are fork-tender, about 10 minutes. Drain potatoes and return to pan over very low heat; add cream and butter, and mash. Season to taste with additional salt and pepper.
For Salmon
Season salmon with salt and pepper. Place enough oil in a large sauté pan to lightly coat the bottom. Heat oil over medium-high heat until it shimmers; add salmon fillets and cook until just opaque in the center, approximately 3 to 4 minutes per side depending on thickness.
To serve:
Place a dollop of saffron potatoes in the center of each serving plate. Place a salmon fillet over potatoes and top with approximately 3 tablespoons of leek fondue. Garnish with chives, if desired.
