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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Vegetables Appetizers, Seafood 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 514
Calories From Fat: 341
Total Fat: 38.8g
Cholesterol: 107.7mg
Sodium: 54.8mg
Potassium: 672.9mg
Carbohydrates: 36.8g
Fiber: 1.6g
Sugar: 3.7g
Protein: 6.1g


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