Akaroa Salmon with Bubbly
Four pieces fresh Akaroa salmon 75 to 100gms
1 fresh leek
30gms unsalted butter
100mls cream
squeeze of lemon juice
One glass champagne style wine
Salt and white pepper to season
Dice the leek quite finely
In a shallow covered pan put 10 gms of the butter and the leeks, place on a
low heat and cook gently until softened, place on the salmon fillets, season a little with a pinch of salt and white pepper , Pour over a glass of good New Zealand Methode Champanoise , cover and continue to cook very gently, around 6 minutes.
With a spatula, remove the salmon and leeks from the pan,leaving the
cooking liquor, keep the fillets warm in a low oven
Turn the heat up high and rapidly boil the cooking liquids, reduce to half and add cream.
Reduce again until sauce begin to thicken a little, whisk in butter and take off heat, Taste to season, adding a little lemon juice to finish.
Sauce can be strained if desired.
Place salmon and leeks onto four plates and spoon over sauce
Serve with some new seasons potatoes and of course the remaining Bubbly !
