Almond Crusted Salmon With Leek And Lemon Cream

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We’re blessed with an abundance of fresh salmon, here in the pacific northwest. here’s a favorite way to prepare them! from “bon appétit” magazine, this one is absolutely wonderful. lj entry of thursday, april 18th, 2002. although the directions are long, they are detailed and not difficult to follow. serve with pilaf and salad (recipe #36428 is especially good with this).

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Steps

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Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves , so you end up with with white and light green parts only.

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Cut leeks lengthwise in half , then slice thinly.

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In a large heavy saucepan over medium high temperature , melt 2 tablespoons butter and add prepared leeks and stir.

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Saut for 2 minutes , then reduce the temperature to low , add sherry , stir well , cover , and cook until the leeks are quite tender , stirring occasionally , for about 20 minutes.

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Increase temperature to medium , add the lemon juice and stir for 1 minute or until the liquid evaporates.

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Stir in the cream and simmer until mixture is slightly reduced , about 2 minutes.

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Let cool slightly , then transfer to a blender or food processor and blend until smooth.

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Pour mixture through a sieve into the same saucepan , pressing on the solids in the sieve.

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Discard solids.

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Season to taste with salt and freshly ground black or tricolor pepper at this point the sauce can be covered and refriger.

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Ingredients

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butter, leeks, dry sherry, fresh lemon juice, whipping cream, salt & freshly ground black pepper, sliced almonds, fresh parsley, lemon rind, salt, ground black pepper, all-purpose flour, skinless salmon fillet, egg, olive oil