2 fresh salmon fillets
1 leek (white part)
50 g butter
150 ml red wine
100 ml veal stock
1 tablespoon ketchup
pinch of black pepper
Preheat the oven to 180 degrees. Cut the salmon fillets in half into 4 equal parts. Cut the leek into thin sticks and melt the butter in a frying pan. Place the leek sticks in it, turn the gas to low and braise the leeks until tender. Turn the laymen a few times.
In a saucepan, reduce the red wine by half, then add the veal stock and let it reduce by half again. Deacidify the sauce with the ketchup. Place the salmon fillets skin on on a baking tray. Put them in the oven for about 8 minutes. Place the leek on a plate, then the salmon on top and pour the red wine gravy over it. Finish it off with a pinch of black pepper.
Source: Leukerecepten by leukerecepten-nl.
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