Photo by Julie O’Malley
Creamy Salmon, Leek and Tarragon Bakes
1/2 cup fresh breadcrumbs
1/3 cup grated parmesan cheese
1 Tbsp olive oil
1 leek, pale part only, thinly sliced
2 Tbsp plain flour
1 1/2 cups chicken stock
2 tsp fresh tarragon, roughly chopped, or 1 tsp dried
1/3 cup reduced fat thick cream
500g skinless salmon fillets cut into 2.5cm chunks
Preheat oven 200c. Spray 3 small ovenproof dishes with olive oil. Combine breadcrumbs and parmesan in a bowl, set aside.
Heat butter and oil in a saucepan over medium heat. Add leek and cook, stirring for 3 minutes or until it softens slightly. Add the flour and cook, stirring for 2 minutes. Add the stock, whisking until combined. Cook, stirring for 5 minutes or until mixture comes to the boil. Add cream and tarragon and cook, stirring for 2 minutes or until mixture thickens. Add the salmon and cook, stirring for 2 minutes or until salmon is just cooked through. Spoon into the prepared dishes. Sprinkle with breadcrumb mixture. Bake in oven for 10 minutes or until golden. Serve the bowl on a dinner plate with a tossed salad arranged around the bowl.