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Suitable for Vegetarians Recipe may contain gluten

Pan Fried Salmon with baby Leeks and Anchovy Hollandaise

Pan Fried Salmon with baby Leeks and Anchovy Hollandaise

Delicious very simply to prepare

Steamer, Food Processor


You will need

  • 135g pack baby leeks, trimmed and halved lengthways (or 3 full-sized leeks, cut into 2cm – thick slices)
  • 15g unsalted butter
  • About 600g salmon fillet, descaled and cut into 4 fillets
  • 1 tbsps sunflower oil
  • 3 egg yolk
  • 1 tsp Dijon mustard
  • 200g unsalted butter, melted and kept warm
  • 5 anchovy fillets in oil, drained and finely chopped
  • ½ x 20g pack tarragon, leaves finely chopped
  • ½ lemon, juice
  • Pinch cayenne pepper
  • 2 - 3 tbsps nonpareille capers, drained and rinsed


  1. Put the leeks in a steamer over boiling water, cover and cook for 7 – 8 minutes, until tender. Drain the water from the pan, put the leeks in, season and toss with the 15g butter; cover to keep warm.
  2. Make the sauce, put the egg yolks and mustard in a small bowl of a food processor. Switch on and slowly trickle in the melted butter until the sauce thickens. Quickly stir in the anchovies and tarragon, then the lemon juice and cayenne to taste, plus a pinch of salt if needed. If it’s too thick, beat in 1 – 2 tsp just-boiled water. Set aside in a warm place.
  3. Cook the Salmon - Pat dry the salmon skin with kitchen paper; season both sides of the fish. Heat a large non–stick frying pan over a medium–high heat; add the oil, then the fish, skin-side down. Cook over a medium heat for 5-6 minutes, or until the skin is crisp. Turn over and cook for 2-3 minutes, until just cooked through and opaque. Divide the leeks between 4 plates and spoon over some sauce. Add a fillet to each, then scatter over capers.