333. SALMON on a bed of LEEKS, POTATOES and BACON

1 medium/large salmon fillet, cut into 4 pieces or 4 salmon steaks
250g diced bacon
2 leeks sliced into rounds
½ kg waxy potatoes peeled and sliced into rounds
2 cups fish stock
1 teaspoon dried thyme
2 bay leaves
¼ cup good quality white wine or champagne vinegar (like our Charbonneaux)
1 teaspoon salt
Freshly ground black peppers
reheat your oven to 180oc

Use a cast iron frying pan or similar that can go in the oven. Combine the leeks and bacon and cook in the pan over a medium heat for about 5 minutes; stirring occasionally. Add the potatoes, thyme, salt & pepper, bay leaves and pour in the stock and vinegar. Bring to the boil. Cover with tin foil and place in the oven for about 20 minutes or until the potatoes are nearly done.

Remove from the oven, lay the Salmon on top and return to the oven for 8-10mins or until the salmon is done.

Transfer the salmon to a plate – I take off the skin at this stage if you're using a fillet.

Remove the bay leaves. Serve the potato and leek mixture on individual plates and place the salmon on top. Pour on any remaining juice. Serve immediately.


courtesy of: Elizabeth and Mike Lind, La Cigale, New Zealand