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Wulf’s & Troquet Meal Kits: Ora King Salmon with Crushed Fingerling Potatoes and Melted Leeks with Sauce Beurre Rouge

Chef Tyler Stout
Serves: 2
Prep Time: 30 mins min
Cook Time: 45 minutes min
Difficulty: Moderate

A decadent special-occasion dish that highlights the luxuriousness of Ora King salmon.

 

RECIPE BY CHEF TYLER STOUT OFTROQUET ON SOUTH IN BOSTON

FOLLOW TROQUET ON INSTAGRAM

 

Ingredients

For the melted leeks:

  • 2 tablespoons olive oil, divided
  • 3 tablespoons unsalted butter
  • 2 cups of chopped leeks (about 1 large or 2 medium leeks)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup dry white wine
  • 1/2 tablespoon chopped fresh tarragon

For the crushed fingerling potatoes:

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ pound fingerling potatoes, cubed
  • Kosher salt, to taste
  • Freshly ground pepper, to taste

For beurre rouge sauce:

  • 5 ounces red wine syrup
  • 5 ounces unsalted butter, cut into ½ inch cubes and kept cold
  • Kosher salt, to taste
  • 1 ounce lemon juice

For Ora King salmon:

  • 2 six-ounce salmon fillets
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter

Instructions

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