You will need:
- 170 g salmon fillet
- 400 ml vegetable stock
- 3 medium baby leeks
- 2 tbsp vegetable oil
- 5 medium fresh clams
- 100 ml white wine
- 1 medium tomato
- a little olive oil
- salt and pepper
- 15 chives
- and a little flour
Step 1:
Put a non-sticky pan on a moderate to high heat. Add 2 teaspoons of vegetable oil and warm for about a minute. Season with pepper and salt. Dab the skin-side of the salmon fillet in a little flour. This will stop it from sticking to the pan. Carefully place the salmon in the pan skin-side down. Seal both sides for about a minute. Then turn it back over and place it and the pan in an oven that has been preheated to 160 degrees Celsius.
Step 2:
Pour in 400 millilitres of vegetable stock and leave to boil. Trim both the ends of the leeks and peel off any rough outer layers. Then add the whole leeks to the pan of boiling stock and cook for about 3 minutes. Turn off the heat and leave to one side until needed.
Step 3:
Slice the tomato into quarters and cut out the seeds. This will leave you with 4 petals. Then finely dice and put to one side for later.
Finely chop the chives until you have about a tablespoons worth.
Step 4:
Put another saucepan on the hob and turn the heat up high. Put 5 clams in, together with 100 ml of white wine. Place on a lid, or cover with tin foil if you don't have a lid, and steam the clams until they open. This should take around 2 minutes. Once they have opened, remove from the heat.
Step 5:
Place a leek and the salmon fillet on a plate. Arrange the clams, the other 2 leeks and tomato on top. Sprinkle over some chopped chives, and drizzle on a little of the stock from the leeks and some olive oil.
- 170 g salmon fillet
- 400 ml vegetable stock
- 3 medium baby leeks
- 2 tbsp vegetable oil
- 5 medium fresh clams
- 100 ml white wine
- 1 medium tomato
- a little olive oil
- salt and pepper
- 15 chives
- and a little flour
Step 1:
Put a non-sticky pan on a moderate to high heat. Add 2 teaspoons of vegetable oil and warm for about a minute. Season with pepper and salt. Dab the skin-side of the salmon fillet in a little flour. This will stop it from sticking to the pan. Carefully place the salmon in the pan skin-side down. Seal both sides for about a minute. Then turn it back over and place it and the pan in an oven that has been preheated to 160 degrees Celsius.
Step 2:
Pour in 400 millilitres of vegetable stock and leave to boil. Trim both the ends of the leeks and peel off any rough outer layers. Then add the whole leeks to the pan of boiling stock and cook for about 3 minutes. Turn off the heat and leave to one side until needed.
Step 3:
Slice the tomato into quarters and cut out the seeds. This will leave you with 4 petals. Then finely dice and put to one side for later.
Finely chop the chives until you have about a tablespoons worth.
Step 4:
Put another saucepan on the hob and turn the heat up high. Put 5 clams in, together with 100 ml of white wine. Place on a lid, or cover with tin foil if you don't have a lid, and steam the clams until they open. This should take around 2 minutes. Once they have opened, remove from the heat.
Step 5:
Place a leek and the salmon fillet on a plate. Arrange the clams, the other 2 leeks and tomato on top. Sprinkle over some chopped chives, and drizzle on a little of the stock from the leeks and some olive oil.
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