Salmon with Fennel Puree and Crispy Leeks

17 INGREDIENTS • 5 STEPS • 40MINS

Salmon with Fennel Puree and Crispy Leeks

Savor the exquisite flavors of Salmon with Fennel Puree and Crispy Leeks, a dish that combines tender salmon with a creamy fennel base and the crunch of crispy leeks. Finished with a drizzle of chive vinegar, this elegant meal is perfect for a refined dining experience or a quick weekday dinner.
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Savor the exquisite flavors of Salmon with Fennel Puree and Crispy Leeks, a dish that combines tender salmon with a creamy fennel base and the crunch of crispy leeks. Finished with a drizzle of chive vinegar, this elegant meal is perfect for a refined dining experience or a quick weekday dinner.


How To Make Salmon with Fennel Puree and Crispy Leeks



Crafting the Fennel Puree

Start by sautéing thinly sliced fennel in neutral oil until tender. Add vegetable broth, whole milk, and heavy cream, then simmer to infuse the flavors. Blend until smooth and season with salt and pepper for a luscious, velvety base.

Preparing the Chive Vinegar

In a high-powered blender, combine fresh chives and white wine vinegar. Slowly drizzle in neutral oil to create a vibrant, herbaceous dressing that adds a zing to the dish.

Perfecting the Crispy Skin Salmon

In a hot skillet, sear the salmon skin-side down until golden and crispy. Flip, then baste with butter and aromatic thyme or rosemary for a rich, flavorful finish.

Creating the Crispy Leeks

Fry the green parts of the leeks until crispy, while caramelizing the white parts in butter. This dual preparation adds both texture and depth to the dish.

Assembly

Spoon the fennel puree onto a plate, top with caramelized leeks, and place the salmon skin-side up. Sprinkle with crispy leeks and drizzle with chive vinegar for a stunning presentation.

Ingredients & Substitutions

  • Salmon: Substitute with trout or sea bass for a different fish option.
  • Fennel: Use celery root for a similar texture and flavor.
  • Chives: Replace with green onions if needed.
  • Leeks: Shallots can be used for a milder flavor.

Tips & Suggestions

  • Crispy Skin: Ensure the skillet is hot before adding the salmon for the crispiest skin.
  • Puree Consistency: Adjust with more broth or cream for desired smoothness.
  • Flavor Balance: Taste and adjust seasoning in the chive vinegar to your liking.

Frequently Asked Questions



Can I Prepare Components in Advance?

Yes, the fennel puree and chive vinegar can be made ahead and stored in the fridge.

How Do I Store Leftovers?

Store components separately in airtight containers. Reheat the salmon gently to maintain its texture.

What Can I Serve with This Dish?

Pair with a light salad or roasted vegetables for a complete meal.

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40MINS

Total Time

$8.28

Cost Per Serving

Ingredients

Servings
2
us / metric
Fennel Purée
Neutral Oil
2 Tbsp
Neutral Oil
Fennel Bulb
1
Fennel Bulb, thinly sliced
Vegetable Broth
1/2 cup
Vegetable Broth
Whole Milk
1/2 cup
Whole Milk
Heavy Cream
4 Tbsp
Heavy Cream
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Chive Vinegar
Fresh Chives
1 bunch
Fresh Chives
White Wine Vinegar
1 Tbsp
White Wine Vinegar
Neutral Oil
2 Tbsp
Neutral Oil
Crispy Skin Salmon
Skin-On Salmon Fillet
6 oz
Skin-On Salmon Fillets
Butter
4 Tbsp
Butter
Fresh Thyme
3 sprigs
Fresh Thyme
or Rosemary
Leeks
Neutral Oil
1 cup
Neutral Oil
for frying
Leek
1
Large Leek, sliced
greens and whites separated
Butter
2 Tbsp
Butter
Assembly
Lemon
1
Lemon
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Next Level Chef
Chefs face unique cooking challenges in a culinary gauntlet to be the food world's newest superstar. Stream entire seasons on Hulu.

Cooking Instructions

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step 1
Fennel puree: In a large skillet over medium heat, add the Neutral Oil (2 Tbsp). Once shimmering, add the Fennel Bulb (1) and cook until tender, about 5 minutes. Add the Vegetable Broth (1/2 cup), Whole Milk (1/2 cup), and Heavy Cream (4 Tbsp). Bring the mixture to a simmer and let cook for 10 minutes. Place the mixture in a blender and blend until smooth. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 2
Chive vinegar: In a high powered blender, combine the Fresh Chives (1 bunch) and White Wine Vinegar (1 Tbsp). With the blender running, slowly drizzle in the Neutral Oil (2 Tbsp) until smooth.
step 3
Crispy skin salmon: In a large skillet over medium heat, add the oil. Once shimmering, place the Skin-On Salmon Fillets (6 oz) skin-side down in the pan. Cook until the skin turns golden brown and begins to crisp, about 4 minutes. Flip the fish and add the Butter (4 Tbsp), Fresh Thyme (3 sprigs) and/or rosemary. Baste the fish as the butter begins to melt and continue cooking until the fish is cooked through.
step 4
Leeks: Heat a small pot of Neutral Oil (1 cup) over medium heat until it reaches 300℉. In a large skillet over medium heat, melt the Butter (2 Tbsp). Add the white parts of the Leek (1) and cook until caramelized, about 10 minutes. Place the green parts of the leek in the heated oil and cook until crispy, about 2 minutes.
step 5
Assembly: Place a dollop of puree on the bottom of a plate and top with the caramelized leeks. Place the salmon on top, skin-side up and sprinkle with the crispy leeks. Finish by drizzling the chive vinegar across the plate. Serve with Lemon (1).
step 5 Assembly: Place a dollop of puree on the bottom of a plate and top with the caramelized leeks. Place the salmon on top, skin-side up and sprinkle with the crispy leeks. Finish by drizzling the chive vinegar across the plate. Serve with Lemon (1).

RECIPES TAG

American
Gluten-Free
Date Night
Healthy
Shellfish-Free
Dinner
Low-Calorie
Fall
Mother's Day
Winter
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