Salmon Cutlets with Leeks and Cream

Name: Salmon Cutlets with Leeks and Cream
Ingredients: 115g/4oz butter; 4 medium-sized leeks, finely chopped; 225g/8oz cooked prawns; 300ml/½ pint double cream, whipped not too stiffly; salt and pepper; juice of ½ a lemon; salt and pepper; 4 salmon cutlets

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

This is a good idea for using farmed salmon, which is cheaper than the wild but can do with extra flavouring. The leeks go well with the fish without overpowering it. Very suitable for a visiting maiden aunt, of which I am one.

Ingredients

4 salmon cutlets
4 medium-sized leeks, finely chopped
115g/4

Fish course
Pescatarian
Gluten-free

Method

Melt 85g/3oz butter in a frying pan and sauté the finely chopped leeks over a low heat until soft. Smear 4 tin foil sheets large enough to loosely enclose each cutlet and leek, with the remaining but