Ingredients with Measurements:
- 1 pound salmon fillet, cut into bite-sized pieces
- 2 leeks, white and light green parts only, sliced
- 1 fennel bulb, sliced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the leeks and fennel and sauté for 5-7 minutes, until softened.
3. Add the garlic, thyme, paprika, salt, and black pepper and cook for 1-2 minutes, until fragrant.
4. Add the salmon pieces and cook for 3-4 minutes, until lightly browned on all sides.
5. Pour in the broth and bring to a simmer.
6. Reduce the heat to medium-low and let the ragout simmer for 10-15 minutes, until the salmon is cooked through and the sauce has thickened.
7. Stir in the heavy cream and parsley and cook for another 2-3 minutes, until heated through.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, simmer for cooking
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 9g
Protein: 28g
Sodium: 500mg
Substitutions for ingredients:
- Salmon can be substituted with any other firm white fish, such as cod or halibut.
- Leeks can be substituted with onions or shallots.
- Fennel can be substituted with celery or carrots.
Variations:
- Add diced potatoes or sweet potatoes to the ragout for a heartier meal.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to pat the salmon pieces dry with paper towels before cooking to ensure they brown properly.
- Use a sharp knife to slice the leeks and fennel thinly for even cooking.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ragout in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the ragout in bowls or on plates, garnished with chopped parsley or fennel fronds.
Garnishes:
Chopped parsley or fennel fronds
Pairings:
Serve the ragout with crusty bread or over rice or pasta.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Green salad with a citrus vinaigrette
- Crusty bread or dinner rolls
Troubleshooting advice:
- If the salmon is overcooked, it will become dry and tough. Be sure to cook it just until it is opaque and flakes easily with a fork.
- If the sauce is too thick, add a splash of broth or water to thin it out.
Food safety advice:
- Be sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Ragout is a French dish that typically consists of meat or fish cooked slowly in a flavorful sauce. It originated in the 18th century and was often served at banquets and other formal events.
Flavor profiles:
The salmon ragout with leeks and fennel has a rich and creamy sauce that is flavored with garlic, thyme, and paprika. The leeks and fennel add a subtle sweetness and a slight anise flavor that complements the salmon perfectly.
Serving suggestions:
Serve the salmon ragout with leeks and fennel as a main course for a cozy dinner at home. It pairs well with a glass of white wine or a crisp salad.
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