Creamy mote stew with salmon, broad beans, and merkén crispy leek

Instructions

1. 1

   1. Set aside about one third of the leek in a bowl and toss it with the all-purpose flour, 1 teaspoon of merkén, a pinch of salt, and 1 tablespoon of olive oil until lightly coated. Reserve the remaining leek for the stew.

2. 2

   2. Preheat the oven to 425 °F / 220 °C. Spread the coated leek on a lined baking tray and bake for 10 to 12 minutes, stirring halfway through, until golden and crisp. Set aside.

3. 3

   3. Season the salmon cubes with half of the salt, black pepper, and lemon juice. Heat 1 tablespoon of olive oil in a wide pot over medium-high heat and sear the salmon for 1 minute per side, just until browned on the outside. Remove and reserve.

4. 4

   4. In the same pot, reduce to medium heat and add the butter. Add the onion, the remaining leek, and the garlic. Cook for 5 to 6 minutes until the vegetables are soft.

5. 5

   5. Add the paprika, dried oregano, and the remaining teaspoon of merkén. Stir for 30 seconds until fragrant. Pour in the white wine and cook for 2 minutes so the alcohol evaporates.

6. 6

   6. Add the squash and cooked mote. Mix well and pour in the hot stock. Once it comes to a boil, lower the heat and simmer gently for 15 minutes.

7. 7

   7. Stir in the shelled broad beans and cook 6 to 8 minutes more, until the squash is tender and the broad beans are cooked through.

8. 8

   8. Add the cream and stir gently. Return the seared salmon to the pot and cook over low heat for 3 to 4 minutes, until the fish is just done and the stew is creamy. Adjust with the remaining salt if needed.

9. 9

   9. Turn off the heat, add the fresh parsley, and let it rest for 2 minutes. Serve the stew hot and finish each bowl with the merkén crispy leek on top.