Salmon with brioche crust and creamy leeks

Name: Salmon with brioche crust and creamy leeks
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 700 g (11⁄2lb) leeks; 50 g (2oz) butter; 75 g (3oz) frozen broad beans; 2 small brioche rolls or about 75g (3oz) brioche loaf; 30 mL (2 level tbsp) chopped parsley; 15 mL (1 level tbsp) chopped fresh thyme; 4 salmon fillets, each weighing about 175g (6oz); 30 mL (2tbsp) white wine; 200 g (7oz) tub crème fraîche (see Tip); 5 mL (1 level tsp) wholegrain mustard; 1 lime

Add a crunch to your salmon recipe by coating the fish in brioche breadcrumbs before baking for an impressive and quick dinner idea.

By The GH Kitchen TeamPublished: 25 February 1997

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Yields:

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Ingredients

700 g (11⁄2lb) leeks
50 g (2oz) butter
75 g (3oz) frozen broad beans
2 small brioche rolls or about 75g (3oz) brioche loaf
30 ml (2 level tbsp) chopped parsley
15 ml (1 level tbsp) chopped fresh thyme
4 salmon fillets, each weighing about 175g (6oz)
30 ml (2tbsp) white wine
200 g (7oz) tub crème fraîche (see Tip)
5 ml (1 level tsp) wholegrain mustard
1 lime

Directions

1. Step 1
  Finely chop the leeks. Melt half the butter in a frying pan; fry the leeks for 10min, stirring occasionally. Stir in the beans. Continue to cook for 1min.
2. Step 2
  Meanwhile, melt the remaining butter in another saucepan. Place the brioche in a food processor with the herbs and process into rough crumbs. Add the melted butter and continue to blend for 1min. Press the mixture on to the top of each salmon fillet.
3. Step 3
  Place the salmon on a baking sheet and cook at 200°C (180°C fan) mark 6 for 8min or until cooked through.
4. Step 4
  Meanwhile, add the white wine to the leeks and bring to the boil, then bubble to reduce to almost nothing. Stir in the crème fraîche and mustard. Squeeze the lime juice over the salmon and serve with the leeks.
  
  Try more of our recipes:
  
  Video: How to prepare leeks
  
  Fluffy french toast
  
  Posh mushrooms on toast
  
  Spicy crab squares
  
  White chocolate bread pudding

Reduce the calories

Using reduced-fat crème fraîche reduces the calories to 575cals per serving.

Per Serving:

Calories: 680

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time