Jean-François Plante's recipe

Ingredients:

3 tbsp. vegetable oil

4 Atlantic salmon filets (150 g) with skin 

500 ml (2 cups) thinly sliced leeks (white part only)

80 ml (1/3 cup) Cortland apples, peeled and finely diced

1 clove garlic, peeled and coarsely chopped

125 ml (½ cup) dry cider (sparkling or still)

250 ml (1 cup) poultry, vegetable or fish broth 

A few sprigs of fresh rosemary

125 ml (½ cup) 35% cream

Slat and freshly ground pepper to taste

Instructions:

In a frying pan, heat half the oil over medium heat.

Generously salt and pepper the salmon filets. Place the salmon filets into the pan, skin side down. Cook for 7 to 10 minutes. 

Meanwhile, prepare the sauce.

In a frying pan, heat the remaining oil over medium heat. Stir in the leeks, salt and pepper to taste and sweat for 5 minutes, avoiding discolouration. Add the garlic and sweat for another 3 minutes. 

Increase the heat to medium-high, deglaze with the cider and reduce until almost dry. Stir in the rosemary. Wet with the broth and reduce by about half for approximately 5 to 7 minutes.

Add the cream, reduce for another 5 minutes until you get a nice, thick and creamy sauce. Adjust seasoning to taste. Turn the salmon filet over and cook on the flesh side for 2 minutes.

Serve one salmon filet per guest, topped with the leek sauce.