Print Wulf’s & Troquet Meal Kits: Ora King Salmon with Crushed Fingerling Potatoes and Melted Leeks with Sauce Beurre Rouge
Serves: 2
Prep Time: 30 mins
Cook Time: 45 min
Difficulty: ModerateA 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
