- 800g Salmon fillet, cut into 4 fillets
- 1 Leek (large)
- 1 cup of mixed garden herbs - basil, dill, chives etc
- 1 cup of Irish Rapeseed Oil
- 1 clove of garlic
- 1 cup of white wine
- 1 tbs of butter
- 1tbs of paprika
- Salt and pepper to taste
Cut the top and bottom of the leak and carefully separate each leaf. You should get around 8 leaves. Put in a large pan of salted water on the boil and add the leek leaves. Blanch for about 3 minutes until soft and tender. Strain and leave to cool.
On a baking tray, lay out the salmon and season with the salt and pepper and a small knob of butter on each fillet. You can also add a small spring of dil or fennel. Carefully wrap two of the leek leaves around each of the salmon fillets. Drizzle over the white wine and bake in a pre-heated oven at 180°C for 20 minutes. While in the oven, in a food processor, add the herbs, garlic and salt and pepper. Add the rapeseed oil while it's blending. Once the salmon is cooked, serve with some buttery champ and a spoonful of the herb oil.