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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
  • 2 min read

Recipe by Chef Tyler Stout ofTroquet on South in Boston

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

Serves 2



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



For the melted leeks:

Place 1 tablespoon olive oil and the butter in a large skillet. 

Add the leeks to the pan, season them with salt and pepper, then cook, stirring frequently (don't let them get brown), until they've softened, about 10 minutes. 

Add the white wine and tarragon to the skillet and continue cooking, stirring occasionally, until most of the wine has evaporated, about 5 minutes more. 

Add salt and pepper, taste and adjust seasoning. Keep warm.


For the crushed fingerlings:

In a small saucepan (high sided with not too much surface area) sweat the garlic with butter. 

Once garlic is sweated, place fingerling potatoes in the pot with the heavy cream. 

Cook on medium heat until fork tender, 12 to 15 minutes.  

Once potatoes are tender, smash them with a fork (you can pour out some of the cream if you want them drier) and season to taste with salt and fresh ground pepper. Keep warm on the back of the stove.


For the beurre rouge sauce:

Simmer red wine syrup in a small saucepan (high sided) on low heat until thick.  

Reduce heat and begin adding one piece of COLD butter at a time, whisking constantly to maintain emulsion. It is important that the sauce does not get too hot or simmer, as that would break the emulsion. 

Once the sauce is at the desired level of richness and intensity, turn off the heat, and add salt and lemon juice to taste.


For the salmon:

Dry fish with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper.  

Heat oil in a large skillet over medium-high heat until oil is hot and shimmers. 

Add butter and quickly swirl skillet to coat. 

When foam subsides, add fish skin side down and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and finish cooking for about 1 to 2 minutes (depending on thickness of the fillet and how you like your salmon cooked). 

To serve, divide the leeks and potatoes between two plates. Place the salmon over the vegetables and drizzle with beurre rouge. Open bottle of 2014 Deloach Estate Vineyard Pinot Noir.

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