Title: Salmon with leek foudue
 Categories: Appetizers, Seafood
      Yield: 6 servings
 
      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.
  
  From Robert Henry's voted best Overall.