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Salmon served with sautéed leeks and a dill crumb
Fruit and vegetables
250g/9oz slender
leeks
, cut into 5cm/2in lengths
½ medium brown
onion
(about 75g/2½oz), finely chopped
2 tbsp finely chopped fresh
dill
1 small unwaxed
lemon
, finely grated zest only
100g/3½oz baby leaf
spinach
1 small unwaxed
lemon
, finely grated zest only
Tins, packets and jars
1 tbsp
olive
oil
25g/1oz baby
capers
, drained
Cooking ingredients
1 tbsp
olive oil
sea salt flakes and freshly ground
black pepper
2 tsp
white wine vinegar
Dairy, eggs and chilled
25g/1oz unsalted
butter
1 large free-range
egg yolk
100g/3½oz
butter
Meat, fish and poultry
2
salmon
fillets (each around 140g/5oz)
50g/1¾oz cooked and peeled
brown shrimps
Other
5 tbsp dry
white wine
40g/1½oz white
sourdough bread
, crusts removed
Back to recipe
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