Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Leeks 1/2 c White wine
1/2 lb Butter 1 c Vegetable bouillon
1 c Light cream 5 To 6 ea sprigs of saffron
Salt and pepper 1/2 Side of salmon (cut in 6 oz
2 Shallots -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.

From Robert Henry's voted best Overall.

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