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Salmon with Leeks, Potatoes and Bacon



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Spring at the Pont Neuf
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Salmon with Leeks, Potatoes, and Bacon
(Saumon la Gasconne)

Parisian Home Cooking:
Conversations, Recipes, and
Tips from the Cooks and Food
Merchants of Paris

by Michael Roberts, 1999, William Morrow and Co., Inc.

“Salmon is a fish whose flavor pairs extremely well with bacon,
as you’ll see when you prepare this dish. In this recipe, the starch
in the potatoes thickens the cooking broth and, when reduced on
the stovetop, makes a kind of simple sauce.”

Makes 4 servings

2 large leeks, white part only, sliced into
1/4-inch rounds and well washed
1/4 pound bacon, finely diced
1 pound waxy potatoes, peeled and
sliced into 1/4-inch rounds
1 teaspoon dried thyme
2 bay leaves
2 cups fish broth or homemade chicken
[or fish] broth [stock]

1/4 cup white wine vinegar
1 teaspoon salt
Freshly ground black pepper
Four 7-ounce salmon steaks or fillets - Fresh Copper River Salmon
Straight from the River

 1. Preheat the oven to 375 degrees F.
2. Combine the leeks and bacon in a 3-inch-deep nonreactive ovenproof
skillet and cook over medium heat, stirring, until the bacon begins to
render its fat, about 3 minutes. Add the potatoes, thyme, and bay
leaves and pour in the broth and vinegar [or wine]. Season with the
salt and give a few grinds of the peppermill. Cover and place in the
oven for 20 minutes.
3. Lay the salmon on the potato/leek mixture, re-cover, and return to the
oven for another 8 to 10 minutes, or until the salmon is cooked to the
desired doneness.

4. Transfer the salmon to a plate. Remove the bay leaves from the potato mixture and pour the contents of the skillet onto the center of a platter.
Place the salmon on top and serve immediately.

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