Jul 14 2026
Restaurants›Petit Louis Bistro›Filet De Saumon Recipe

Filet De Saumon Recipe

Inspired by Petit Louis Bistro
Time45m
Serves4

Pan Seared Salmon, Fingerling Potatoes, Leeks & Madeira Cream Sauce

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Ingredients

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For the Salmon

For the Potatoes

For the Leeks

For the Madeira Cream Sauce

Method

For the Salmon

  1. 1

    Prepare the Salmon

    Season the salmon fillets with salt and black pepper on both sides.

  2. 2

    Sear the Salmon

    In a large skillet, heat olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until cooked through. Remove from the skillet and keep warm.

For the Potatoes

  1. 3

    Prepare the Potatoes

    Wash and scrub the fingerling potatoes. Cut them in half lengthwise.

  2. 4

    Cook the Potatoes

    In a separate pot, add the potatoes and cover with water. Bring to a boil and cook for about 15 minutes or until tender. Drain and set aside.

  3. 5

    Sauté the Potatoes

    In the same pot, melt butter over medium heat, add the cooked potatoes, fresh thyme, salt, and black pepper. Sauté for about 5 minutes until golden brown.

For the Leeks

  1. 6

    Prepare the Leeks

    Trim the roots and dark green parts of the leeks. Slice them in half lengthwise and rinse thoroughly to remove any grit.

  2. 7

    Sauté the Leeks

    In a skillet, heat olive oil over medium heat. Add the leeks, salt, and black pepper. Cook for about 5-7 minutes until they are softened and slightly caramelized.

For the Madeira Cream Sauce

  1. 8

    Sauté the Shallots

    In the same skillet used for the salmon, melt butter over medium heat. Add chopped shallots and cook for about 2-3 minutes until translucent.

  2. 9

    Prepare the Sauce

    Add Madeira wine to the skillet and let it simmer for about 5 minutes until reduced by half. Stir in heavy cream, add salt and pepper, and cook for an additional 3-4 minutes until slightly thickened.

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