Delft Blue

  • 1 pound (1/2 kg) of fresh Salmon filet
  • 1 lemon
  • 2 leeks greens cut off for wrapping
        (save the bottoms for leek soup)
  • 1/2 cup (4 oz) white wine
  • Large handful of crumbled Delft Blue®
  • fresh ground pepper to taste

  • 1. Preheat oven to 350° F or 177° C.

    2. In a small sauce pan, bring 2 cups (16 oz) of water to a boil add a pinch of salt.

    3. Blanch leek greens for 3 minutes, remove from pan and set in a bowl of cold water for 5 minutes,
        to retain bright green color.

    4. Use half of the lemon to wash the salmon filet. Rinse under cold water alternating the lemon with the water.
        Rinse water, lemon, water...then pat dry.

    5. Cut filet into 1/4 - 1/3 pound (130 grams) pieces. lightly brush with olive oil and salt and pepper to taste.

    6. Wrap each piece of salmon with a leek green and set into baking dish.

    7. Pour wine over fish and cook for 8-10 minutes.
        DO NOT OVERCOOK. Remember the fish will be going back into the oven.

    8. Remove from oven and top with crumbled cheese, return to oven to melt cheese.

    9. When cheese is melted, remove from oven and serve with choice of green salad or freshly steamed asparagus.

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  • More about: Delft Blue®