- 2 lb. salmon fillet
- 2 small leeks
- 1tbsp, butter
- 1tbsp. olive oil
- Salt and pepper to taste
Chop the leeks and soak them in a large bowl or sink of water. Drain and dry melt the butter in a medium pot.
Add the leeks and season with salt, pepper and a pinch of nutmeg.
Turn the heat on low and cover. Stir every minute for 5-6 minutes, until the leeks are soft. Then set aside.
Cut the salmon on a bias into thin strips, like a “scallopini” and season with salt and pepper.
Heat a saute pan with the olive oil and one tablespoon of butter. Sear the salmon on both sides and cook on
medium heat for two minutes.
Serve salmon over leeks and finish with the sorrel sauce.
- 2 tbsp. minced shallots
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1 bunch fresh sorrel - leaves only
Place the shallots and white wine in a sauce pan and bring to a boil. Reduce down to one tablespoon.
Add the cream, bring to boil and cook until sauce start to thicken. Mince the sorrel leaves and add to the sauce. Serve sauce over salmon.