Atlantic Salmon with Creamed Leeks
This month’s recipe comes from Chef Nathan Young of Ravine Vineyards.
You can probably tell from Young’s unassuming photo that he’s a man with a healthy respect for the earth, and his passion for wholesome, unadulterated food is clear in his innovative and elegant dishes.
Young, after having spent five years as Sous Chef at Hillebrand Winery has made the move to Ravine Vineyards, which being a family-run, organic winery with a bistro that was voted among “World’s 20 Best Winery Restaurants” in 2011 from Wine Access magazine, has got to be a near-prefect fit. Ravine’s Chef Proprietor Paul Harber, certainly seems to think so.
“There are many organic synergies in our food philosophies,” says Harber. “Nathan’s enthusiasm towards food is inspiring.”
Young brings some serious pedigree to Ravine’s kitchen, his resume includes successful stints at Langdon Hall, Canoe and England’s Gidleigh Park Hotel, under the tutelage of two-star Michelin Chef Michael Caines.
Atlantic Salmon with Creamed Leeks
Serves 1 (but can be easily doubled or even quadrupled, depending on need)
- Cream Sauce
- 500 mL 35% cream
- 4 Garlic cloves roughly chopped
- 10 Pepper Corns
- 1 Bay Leaf
- 8 Sprigs of Time
- 250 mL Ravine Sand & Gravel Chardonnay 2010
- 5 Ounce Center Cut Atlantic Salmon leave the skin on
- 2 ounces of olive oil
- 2 Large Leeks
Start a 4 cup pot of boiling water
Heat Oven to 350 .
Have an ice bath ready
1. For the Cream Sauce:
- Place all ingredients from cream through Chardonnay into a thick bottom pot.
- Bring to simmer, then gently reduce to approximately 200 mL, stirring occasionally, approximately 25 min
- Strain the cream to remove herbs and peppercorns, and chunks of garlic, into cold another pot.
2. For the Leeks:
- Chop off the top two inches of green from the leeks.
- Chop roughly, then blanch in boiling salted water for approximately 35 seconds.
- Drain leeks, refresh with iced water.
3. Complete Sauce
- Warm the cream gently and slowly add the iced leaks. Stir until warmed through.
4. For the Salmon:
- Pour olive oil into a non-stick pan, and warm to medium to high heat.
- Season then place flesh side down into the pan, cook for 2.5 min, then flip and place into 350 degree oven for 8 min.
5. Finish:
- Spoon 2 table spoons of creamed leaks into the middle of the plate, place salmon on top of the leeks, skin side up.
Wine Pairing: This recipe calls for Ravine Vineyards’ Sand & Gravel Chardonnay, and wine that’s used in a dish will make a perfect pairing – so don’t cook with wine you wouldn’t drink! It’s not currently available in Vintages, so if you can’t get down to Ravine to pick up a bottle, try the Sand & Gravel York Road White Blend (LCBO 260414 $16.95) which is mostly Chardonnay with about six other varietal blended in including Riesling & Sauvignon Blanc.