Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Leeks
1/2 lb Butter
1 c Light cream
Salt and pepper
2 Shallots
1/2 c White wine
1 c Vegetable bouillon
5 To 6 ea sprigs of saffron
1/2 Side of salmon (cut in 6 oz
-servings)
Chop leeks into medium size pieces and soak in cold
water to eliminate dirt. Drain them. Melt 4 tbs butter
on medium heat and saute leeks for 2 or 3 minutes.
When soft and transparent, add 1 cup light cream, salt
and pepper, and reduce until thickened. Set aside.
Chop shallots and saute them with 1 tsp butter. De
glaze with white wine and reduce to dry. Add vegetable
bouillon, saffron and reduce by half.
Incorporate the remaining butter slowly, mixing with a
whisk until sauce thickens. Blend on high speed for 30
seconds. Set aside.
Saute the salmon, skin side down, on medium heat. When
the skin is crisp, remove from heat and place in
preheated oven (400 degrees) for 5 minutes. Remove
from oven and allow to rest. Reheat leeks and the
sauce and place 2 tbs of leeks in center of warm
plate. Place salmon on top of leeks, skin side up, and
pour sauce around. Serves 6.
