Creamy One Pot Salmon with Crozets
Indulge in a delightful creamy one-pot wonder featuring tender crozets, flaky salmon, and earthy leeks, all brought together with the rich flavor of Boursin cheese. This dish is not just a meal; it's a cozy experience perfect for those laid-back evenings when you crave comfort without the fuss. Get ready to savor every bite of this effortless culinary gem!
Prep
5
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 Poireaux
🥩Meat & Seafood(1)
- 4 Filets de saumon
🥛Dairy & Eggs(1)
- 1 Boursin
🫙Pantry Staples(1)
- 500ml Bouillon (16.9 fl oz)
📦Other(1)
- 200gr Crozets (7.06 oz)
Nutrition (per serving)
Calories
548
Protein
33g
Carbs
46g
Fat
26g
👨🍳 Instructions
- 1
Preheat your oven to 180 degrees Celsius.
- 2
Slice the leeks and remove the skin from the salmon.
- 3
In an oven-safe dish, place the leeks, crozets, salmon fillets, and Boursin cheese. Pour the broth over everything.
- 4
Bake for about 20 to 25 minutes.
- 5
Mix everything together with a fork when it comes out of the oven.
💡 Pro Tips
- ✓Toast the dry crozets in the pot for 2-3 minutes before adding liquid to develop nutty flavors and create a protective starch layer that prevents them from absorbing too much cream and becoming mushy.technique2-3 minutes at medium heat
- ✓Add the Boursin cheese in the last 5 minutes of baking rather than at the start, because its emulsifiers (lecithin) break down above 70°C and release fat, causing the sauce to separate and become greasy if exposed to 180°C heat for the full 20-25 minutes.timingAdd at 15-20 minute mark (final 5 minutes)
- ✓Use a 1:2.5 ratio of crozets to broth (200g crozets to ~500ml bouillon) because crozets absorb approximately 2.5x their weight in liquid; this ensures creamy sauce consistency rather than a starchy paste.ingredient1:2.5 ratio (crozets:broth)
- ✓Place salmon skin-side up on top of the leeks rather than buried, so it stays above the liquid level and cooks via steaming (95-100°C) instead of poaching (60-70°C), preventing the delicate protein from overcooking and drying out over 20-25 minutes.techniqueSkin-side up, above liquid level
- ✓Let the dish rest covered for 3 minutes after removing from the oven before mixing; this allows residual heat (carryover cooking) to finish cooking the salmon to 62-63°C internal temperature without overcooking, and lets the starch thicken the sauce naturally.timing3 minutes resting time
Share this recipe
Prep
5
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Creamy One Pot Salmon with Crozets
Indulge in a delightful creamy one-pot wonder featuring tender crozets, flaky salmon, and earthy leeks, all brought together with the rich flavor of Boursin cheese. This dish is not just a meal; it's a cozy experience perfect for those laid-back evenings when you crave comfort without the fuss. Get ready to savor every bite of this effortless culinary gem!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 Poireaux
🥩Meat & Seafood(1)
- 4 Filets de saumon
🥛Dairy & Eggs(1)
- 1 Boursin
🫙Pantry Staples(1)
- 500ml Bouillon (16.9 fl oz)
📦Other(1)
- 200gr Crozets (7.06 oz)
Nutrition (per serving)
Calories
548
Protein
33g
Carbs
46g
Fat
26g
👨🍳 Instructions
- 1
Preheat your oven to 180 degrees Celsius.
- 2
Slice the leeks and remove the skin from the salmon.
- 3
In an oven-safe dish, place the leeks, crozets, salmon fillets, and Boursin cheese. Pour the broth over everything.
- 4
Bake for about 20 to 25 minutes.
- 5
Mix everything together with a fork when it comes out of the oven.
💡 Pro Tips
- ✓Toast the dry crozets in the pot for 2-3 minutes before adding liquid to develop nutty flavors and create a protective starch layer that prevents them from absorbing too much cream and becoming mushy.technique2-3 minutes at medium heat
- ✓Add the Boursin cheese in the last 5 minutes of baking rather than at the start, because its emulsifiers (lecithin) break down above 70°C and release fat, causing the sauce to separate and become greasy if exposed to 180°C heat for the full 20-25 minutes.timingAdd at 15-20 minute mark (final 5 minutes)
- ✓Use a 1:2.5 ratio of crozets to broth (200g crozets to ~500ml bouillon) because crozets absorb approximately 2.5x their weight in liquid; this ensures creamy sauce consistency rather than a starchy paste.ingredient1:2.5 ratio (crozets:broth)
- ✓Place salmon skin-side up on top of the leeks rather than buried, so it stays above the liquid level and cooks via steaming (95-100°C) instead of poaching (60-70°C), preventing the delicate protein from overcooking and drying out over 20-25 minutes.techniqueSkin-side up, above liquid level
- ✓Let the dish rest covered for 3 minutes after removing from the oven before mixing; this allows residual heat (carryover cooking) to finish cooking the salmon to 62-63°C internal temperature without overcooking, and lets the starch thicken the sauce naturally.timing3 minutes resting time