Braised leeks with smoked SALMON | Bart van Olphen

Hi everyone! I’m here with a new Fishy Friday. So glad you’re watching. Today we are making one of my favorite dishes from Paris: poireaux vinaigrette! I give this fantastic dish of velvety braised leeks in a punchy French vinaigrette a fish twist by adding smoked salmon. Not just any salmon, sustainable farmed salmon from Kvarøy, a tiny island in Northern Norway. Here Alf Knutsen and his family have been pioneering in salmon farming since have developed a unique fish feed in which less than half a kilo of wild fish is needed to get to a kilo of farmed salmon. Revolutionary! And there are many more incredible innovations that make this the best and most sustainable farmed salmon! I hope the rest of the salmon industry will follow this fine example. For now: enjoy this tasty recipe and let me know how you liked it! You can find the full recipe here: For my Dutch followers: Want to know more about this special salmon from Kvarøy? Watch this sea to plate video: (USA) / (NL) See you next Fishy Friday! Follow me on Instagram for more cooking inspiration and remarkable stories of sustainable fisheries. #fishtales #seatales #newvideo #cookingshow #food #seafood #bestfood #recipe #salmon #leek #seafoodwithastory #sustainable