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[Salmon and Leeks in Almond Milk Sauce]
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Take the guttes of samoun and make hem clene; perboile hem a lytell. Take hem up and dyce hem. Slyt the white of lekes and kerve hem smale; cole the broth and do the lekes Perinne with oile, and lat it boile togyder yfere. Do the samoun ycorve berin. Make a lyour of almaund mylke & of brede, & caste Perto spices, safroun and salt; seep it wel, and loke. Pat it be not stondyng. FC :1.14
Salmon and Leeks in Almond Milk
Sauce
| Imperial | Metric | Ingredient |
| 2 Ibs | 900 g | 1 tail piece of salmon |
| 2 oz (1/2 cup) | 1 dl | ground blanched almonds |
| 3-4 | 3-4 | leeks |
| 2 tbsp | 2 tbsp | olive oil |
| 5 tbsp | 5 tbsp | breadcrumbs |
| 1/4 tsp | 1/4 tsp | ginger |
| 1/3 tsp | 1/3 tsp | cinnamon |
| 1/2 tsp | 1/2 tsp | salt |
| optional: | ||
| pinch | pinch | ground saffron |
Poach salmon 10-15 minutes in enough water to barely cover (about 2 cups); remove and allow to cool. Strain the broth and draw up a thick almond milk with one cup of it (see introduction, xxi), measuring another cup into a saucepan. Wash leeks and slice the white part thinly into the reserved cup of broth; stir in oil and bring to a simmer. When leeks have been cooking about 15 minutes, take the pan off the heat and add the salmon, skinned and cut into chunks 1-2 inches square. Pour the cooking broth into a blender with breadcrumbs and seasonings and blend until smooth; add almond milk and stir this mixture back into the pot. Allow to simmer over low heat a few more minutes before serving. The dish should be on the runny side, like creamed salmon.