Reviewed: Oct. 10, 2012

Made it last night, and it really helped watching the video. Such a great, delicate balance of flavor. Go with the creme fraiche, it adds a tanginess you can't get with heavy cream. If you can't get it in the store, make your own a day ahead. Trust me, it really brings it all together. I will use this recipe many times

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rereid

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Allentown, Pennsylvania, USA

Reviewed: Feb. 19, 2013

Loved, loved, loved this! I added a touch of garlic and some asparagus, and I used penne instead of spaghetti. Next time I think I will add less lemon juice, it was a bit too tangy. Delish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

erimari

Reviewed: Feb. 14, 2013

Excellent. Skipped the cilantro though (shudder) Done twice already and will again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hildigunnur

Cooking Level: Expert

Home Town: Reykjavík, Höfuðborgarsvæði, Iceland

Reviewed: Jun. 27, 2012

DELICIOUS. I'm not even a huge fan of fish, but we had some salmon in the fridge that needed to be used, and I'm so glad I tried this recipe. The leeks really absorb and retain the flavor of the wine and butter, and the sauce was just the right amount of 'creamy'. I used spinach pasta noodles instead of regular spaghetti, and served it with a side of garlic asparagus, and my boyfriend and I both loved it. I can't believe nobody else has rated this recipe yet! Will definitely be making it again.

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

shoesuntyd

Reviewed: Aug. 13, 2012

Delicious salad- I make this every month or more! I double the sauce as a personal preference but perfect as written! Thanks Chef John!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

bunches

Reviewed: Apr. 22, 2013

I used fat-free sour creme instead of the creme fraiche and it turned out great. I just had to thin the sauce with skim milk so it flowed nicely.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tiny Tim

Reviewed: Apr. 16, 2013

I found this recipe to be excellent in flavor. I only wish it was less sinful in the amount of fat being used. But if there was a recipe to achieve this then there would be less flavor. Loved this recipe so much it would be one I would cook for guests; the top of my recipe list.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

German49er

Reviewed: Apr. 5, 2013

Thank you Chef John!!!! Absolutely scrumptious. I will cut back on the lemon next time, I found it just a touch too sour. So easy but very decadent. I watched the video just before making, it gave me great confidence. (I even donned an apron and sipped on wine whilst making).

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ally T

Cooking Level: Expert

Home Town: Newport, Monmouthshire, Wales, U.K.

Living In: Stittsville, Ontario, Canada

Reviewed: Apr. 17, 2013

Deeeelicious. Was looking for a Tilapia recipe, didn't like what I saw and then I found this. Fantastic. The leek and fish took on the blend of flavours perfectly. Can't wait to try it with salmon. Will definitely add this to the menu for dinner parties. Thanks Chef John!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lovetocook

Reviewed: Mar. 2, 2013

We thought this was really good! I used capellini because that's what I had on hand. I had to add fresh tarragon to the Dijon because I didn't have that style of mustard. Otherwise, this was a perfect dish. Next time I'll make sure to use a sturdier pasta (spaghetti) and make Chef John's Creme Fraiche (delicious recipe). This will be repeated for sure! Thank you for this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful