Salmon with Creamed Leeks: from the Olympic Museum in Lausanne Switzerland

March 1, 2011
Lemon-Leeks Salmon (photo by Kurt Winner)
Lemon-Leeks Salmon (photo by Kurt Winner)
Click an Image to Enlarge

This fabulous salmon with creamed leeks is inspired by the International Olympic
Museum Restaurant in Lausanne, Switzerland. The museum, perched on a bluff overlooking Lac Leman (Lake Geneva) and dedicated to the spirit of international competition in the Olympic venue, is visually stunning. The Olympic flame burns continually, flanked by bronze sculptures of runners and a heroic horse at the top of a manicured garden. Switzerland is the headquarters of the I.O.C.(

In October 2008 at the dedication of this very special statue of the horse named
Jappeloup de Luze, created by Dutch artist Gabriel Sterk, rider Pierre Durand
proclaimed, "It is wonderful that a horse now represents Equestrian Sports at the
Olympic Museum, and I am even happier that it is Jappeloup.” Pierre and little
Jappeloup de Luze, at 15.5 hands, short for a jumper, in 1988 captured the gold for France as Olympic Show Jump Champion of XXIV Olympiad in Seoul.

Because we are in the season of engagements and perhaps with June weddings looming, I thought to side-pass the trail cooking for this article. This spectacular entrée you can create right at home to host that engagement dinner or celebration party. It is inspired by the memorable lunch I had at the Olympic Museum. (

I know what you’re thinking, “What kind of quality food could be produced at a museum?” The short answer is, “Absolutely delicious.” Housed in the museum building are mementos from games of the past. Figure skater Katerina Witt’s “Carmen” costume, Michael Johnson’s gold running shoes, every Olympic torch ever carried to the games, and exciting interactive exhibits. It‘s all here.

After enjoying the exhibits we wandered into the restaurant . Sitting next to the huge walls of glass looking to the blue lake, we were bathed in sunshine. We sipped a refreshing local Swiss white wine while awaiting our fresh fish entrée. Men of obviously differing ethnicities in finely tailored suits wandered through the restaurant toward the expansive deck, chatting with each other on a short break from their meeting. Trying to guess who they were, we found out later that they were Games referees from all over the world. Truly an international gathering place.

So let’s cook. Inspired by the Lac Leman perch I enjoyed on a bed of leeks, I created this salmon with leeks. Leeks, the mainstay of this dish, are often overlooked, but in concert with white wine, leeks bring depth and just a bit of sweetness to this elegant but surprisingly simple dish. Any fresh fish can be used as leeks are so delicate they will only compliment the fish. Serve alongside fingerling potatoes and you have a gold-medal winner!

Poached Wild Caught Pacific Salmon with Melted Leeks

2 lbs Alaska or any fresh wild-caught Salmon filet
1 lemon halved
1 onion finely chopped
1-2 lbs leeks, white part only, sliced lengthwise, rinsed to remove any dirt, then thinly sliced
1 clove fresh garlic crushed
1 ¼ oz unsalted butter
2 Tbs flour
Fresh or dried dill
Extra virgin olive oil
3-4 oz white wine (I used De Loach Sauvignon Blanc)
3 oz chicken stock or equivalent of chicken base mixed with water
6 oz heavy cream
Salt and cracked pepper to taste
Boiled new potatoes

For the Fish: Put olive oil and juice of one half lemon in a large non stick pan, set heat to medium-low. Rinse the fish and pat dry. Very lightly salt the fish and sprinkle with either fresh or dried dill. Place in the pan and cover with 1/4 cup water. Set your timer to 15 minutes or until fish is just flaky.

For the Leeks: Melt the butter in a medium sauce pan over medium-high heat, sauté the onion and garlic until clear, add the leek slices, mix well and sauté another 5 minutes. Sprinkle the flour on top and add the wine. Stir to fully mix in the flour, add the cream and the chicken stock, mix until thickened, stirring the bottom to prevent burning. Remove from the heat source, adjust the seasonings now. When the fish is done flip it over onto a flat surface and remove the skin, a knife works well to do this, just scrape gently so you don’t damage the fish. Plate up the leek mixture and place your filet on top.

Serve with boiled new potatoes or fingerlings.

udin's picture
udin said...

The post is written in very rumahmurahdijual a superb method and it entails many useful information for me. I'm completely happy to search out your distinguished method of writing the post. rumahdanproperti Now you make it simple for me to understand and implement the concept. Thank you for the post.

davidalan1122's picture
davidalan1122 said...

Thanks for another wonderful post. Where else could anybody get that type of info in such an ideal way of writing?

davidalan1122's picture
davidalan1122 said...

I have been checking out a few of your stories and i can state pretty good stuff. I will definitely bookmark your blog
marketing campaign ideas

James Smith's picture
James Smith said...

buy White Tea - Buy Speciality and Fine Loose Leaf China, Ceylon, Green, Assam, Black, Darjeeling, White and Oolong Tea.

cara langsing alami's picture

This website is excellent and so is how the subjectcara langsing alami matter was explained.cara diet yang alami I also like a number of the comments too.Ready for subsequent post.

CesarSRouse's picture
CesarSRouse (not verified) said...

Most nonstick pans are not oven safe so this adds to their versatility. One thing I really like is that it gets those soft flat hairs at the bottom of my neck. This camera is great value for money. Not well thought out at all. Philips Soundbar Subwoofer Placement
For preventing wetsuit chafing, I like this stuff much better than Bodyglide. You don't have access to the full database but it is still quite extensive. My buying experiences with Amazon has met all my expectations and consider it to be one of the best on-line companies to do business with. Polk Rm705 Subwoofer Cable Bose Acoustimass 10 Subwoofer Placement

CesarSRouse's picture
CesarSRouse (not verified) said...

i don't have a very course beard, but i have never found there to be any pulling or pinching due to lack of cleaning. I was put off by the negative reviews the DO got and (unfortunately) waited to buy one. Gilliam is a masterful movie maker. Overall I can do basics with it but will most likely be upgrading soon. Drip Irrigation Fertilizer Tablets
Highly recommend to runners (and everyone else too). Brother CS6000I 60-Stitch Computerized Free-Arm Sewing Machine with Multiple Stitch Functions I don't know if Braun switched manufacturers to save themselves some money, but this ruined a perfectly good electric razor. Liquid Palm Tree Fertilizer Magnesium Fertilizer Products

bestech's picture
bestech said...

We are a customer oriented organisation and we believe in putting our best foot forward in our journey to pinnacle.
Unitech residential projects in gurgaon
3c new projects in gurgaon
Emaar mgf projects

James Smith's picture
James Smith said...

Wine Investment - Richard Dawes Fine Wine is a wholesale fine wine trader based in London specialising in the most desirable wines from Bordeaux, Burgundy and Champagne