Salmon Croustades
A modern recipe inspired by a vintage advertisement.
Ingredients
Scale
For the garlic bread croustade:
- One loaf French bread
- 2 tablespoons butter, softened
- 2 cloves garlic, minced
- Salt and pepper to taste
For the poached salmon:
- 4 salmon fillets
- 1 cup white wine
- 1/2 cup vegetable or mushroom stock
- 1 bay leaf
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the leek and mushroom sauce:
- 2 tablespoons butter
- 1 leek, white part only, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the garlic bread croustade:
- Preheat oven to 375°F (190°C).
- Slice the French bread into 1-inch thick rounds.
- Combine butter, garlic, salt, and pepper in a small bowl.
- Spread the butter mixture on one side of each bread round.
- Place the bread rounds on a baking sheet, buttered side up.
- Bake for 10-12 minutes, or until golden brown and crispy.
- Poach the salmon:
- In a large skillet, combine white wine, stock, bay leaf, lemon juice, salt, and pepper.
- Bring the liquid to a simmer over medium heat.
- Gently place the salmon fillets into the simmering liquid.
- Cook for 5-7 minutes, or until the salmon is cooked through and flakes easily.
- Remove the salmon from the pan and set aside.
- Make the leek and mushroom sauce:
- In the same skillet, melt the butter over medium heat.
- Add the leek and mushrooms, and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute more.
- Pour in the heavy cream and bring to a simmer.
- Season with salt and pepper to taste.
- Cook for a few minutes, or until the sauce thickens slightly.
- Assemble the dish:
- Place a garlic bread croustade on each plate.
- Top with a poached salmon fillet.
- Spoon the leek and mushroom sauce over the salmon.
- Serve immediately.