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Stuffed Salmon Steaks




Source of Recipe


Aunt Saunny

(Serves 4)
A wonderful and tasty way to serve salmon. This is a complete meal. Serve with French or Italian bread and your meal is complete.
1-2 parsnips
2-3 small carrots
½ oz (ca. 20 g) butter
2 leek
Salt and freshly ground black pepper
Grated rind of ½ lemon
4 pieces salmon without bones or skin (ca. 6 oz / 180 g)
¼ Cup (½ dl) dry white wine
¼ Cup (½ dl) water
Sauce
1-¼ Cup (2-½ dl) whipping cream
Grated rind of ½ lemon
Fish stock from salmon
Preheat oven to 350° F (170° C)
Accompaniment: Small, boiled potatoes

Directions:
Peel the parsnips and carrots. Trim and rinse the leek, discarding the very green leaves. Cut the parsnips, carrots and leek julienne. Heat the butter in a heavy skillet and sauté the parsnips and carrots for 1-2 minutes. Season with salt and pepper and set aside. Sauté the leek for 2-3 minutes or until they are soft, season with salt and pepper and grated lemon peel. Remove and set aside. Starting at the thinnest part of the salmon, cut way through to about 1 inch from the end, so it is still attached. Fold the top of the cut half back and place a tablespoon of the leek on the salmon and place the flap over the filling. Keep the rest of the leek to heat through with the sauce.
Place the sautéed parsnips and carrots in the bottom of a buttered casserole dish, place the filled salmon pieces on top of the vegetables, cover the dish with aluminum foil and bake at to 350° F (170° C) for 25 minutes or until the salmon is just done (it will turn an opaque color). In the skillet bring ¾ Cup (1-½ dl) of whipping cream to a boil and reduce to about 1/3. Add the grated lemon rind, add any fish stock from the salmon and simmer until the sauce has thickened (add more cream if you want more sauce). Add the leek and heat through. Serve the salmon on top of the parsnips and carrots, then the sauce and leek, and small, boiled potatoes.