recipe comes from Karen
( Ilyce is her alias ) who is in a recipe club
with between twenty and thirty members, the
oldest of whom is eighty-six and the youngest
is thirteen, who collect recipes and love to
told me that she is "thirty-four years
old, single and loves to cook, among other things.
I've been cooking and collecting recipes since
I was in my teens and have a very big collection.
I collect from magazines, friends, newspapers,
brochures, advertising material, and product
recipes, the net, recipe groups and a list of
other places. If I've taken the recipes from
the web or from a magazines, there should be
a source but sometimes, over the years, it wasn't
recipe has come from the simplyseafood group
at Yahoo - click
here to visit - or to visit / join Karen's
own group where she posts some of her other
recipes exclusively click
leeks into medium size pieces and soak in
cold water to eliminate dirt. Drain them.
4 tbs butter on medium heat and sauté
leeks for 2 or 3 minutes. When soft and transparent,
add 1 cup light cream, salt and pepper, and
reduce until thickened. Set aside.
shallots and sauté them with 1 tsp
butter. Deglaze with white wine and reduce
vegetable bouillon, saffron and reduce by
the remaining butter slowly, mixing with a
whisk until sauce thickens.
on high speed for 30 seconds. Set aside.
the salmon, skin side down, on medium heat.
When the skin is crisp, remove from heat and
place in preheated oven (400º) for 5
minutes. Remove from oven and allow to rest.
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.
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