Salmon

Slow-cooked leek, fennel and spinach with salmon

Name: Slow-cooked leek, fennel and spinach with salmon
Yield: 6
Ingredients: 1 bunch dill; 1 x 700g quantity flaky tart pastry (see below); 2 leeks, thinly sliced; 1 fennel, thinly sliced; 80ml olive oil; 100g baby spinach; 100g creme fraiche, plus extra to serve; Finely grated zest of 1 lemon; 62.50 ml tarragon leaves, chopped, plus extra to serve; 75g fresh breadcrumbs; 1 egg, lightly beaten; Sunflower oil, to confit; 250g skinless salmon fillet, pin-boned; 400g plain flour; 200g cold unsalted butter, chopped; 60ml cider vinegar

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https://healthimprovements.info/recipes/slow-cooked-leek-fennel-spinach-salmon/hgc3iwn9 — Slow-cooked leek, fennel and spinach with salmon

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by Phoebe Wood

May 20, 2019

This savoury seafood tart is perfectly compliment by fresh herbs.

1 bunch dill
1 x 700g quantity flaky tart pastry (see below)
2 leeks, thinly sliced
1 fennel, thinly sliced
1/3 cup (80ml) extra virgin olive oil
100g baby spinach
100g creme fraiche, plus extra to serve
Finely grated zest of 1 lemon
1/4 cup tarragon leaves, chopped, plus extra to serve
75g fresh breadcrumbs
1 egg, lightly beaten
Sunflower oil, to confit
250g skinless salmon fillet, pin-boned

Flaky tart pastry (begin this recipe at least 3 hours ahead)

2 2/3 cups (400g) plain flour
200g cold unsalted butter, chopped
1/4 cup (60ml) apple cider vinegar

Method

1.

For the flaky tart pastry, toss flour, butter and 1 tsp salt flakes in a bowl to coat. Roughly cut up butter with a small knife, leaving plenty of big pieces. Combine vinegar and 1/3 cup (80ml) iced water in a jug. Add to flour mixture and, stir to combine. On a clean work surface, gently knead until dough comes together. Enclose in plastic wrap and chill for 3 hours.
2.

Roughly chop three-quarters dill and add to flaky pastry recipe with vinegar water. Follow resting instructions, then roll out on a lightly floured work surface to a large, 5mm-thick oval. Chill until needed.
3.

Place leek, fennel, olive oil and 2 tsp salt flakes in a large frypan over medium-low heat. Cook, stirring, for 25 minutes or until leek and fennel are very soft. Fold through spinach, then cool completely.
4.

Preheat oven to 180°C. Add creme fraiche, lemon zest and tarragon to leek mixture and season with freshly ground black pepper. Scatter pastry with breadcrumbs, leaving a 10cm border, and spread leek mixture over top. Fold in edges and brush with egg. Bake for 50 minutes or until pastry is golden.
5.

Meanwhile, heat 5cm sunflower oil in a small saucepan over medium-low heat until 80°C on a kitchen thermometer. Add salmon and, keeping temperature at 80°C, confit for 20 minutes or until just cooked through. Flake salmon over tart and scatter with extra tarragon and remaining dill. Drizzle with extra creme fraiche to serve.