recipe (continued)

Add the mushrooms and then reduce to a simmer for 45 minutes to 1 hour. Te broth should stay clear thanks to the leeks and parsley and have a light caramel color.

Strain the broth through a fine mesh strainer. Pour the broth into a saucepan and keep just below the simmering point until ready to serve.

Cut the white section of the leeks into fine “julienne” strips. Gently sauté the leeks in ½ tbsp of olive oil over medium heat. Te leeks should become soſt but not browned. Add the sliced shitake mushrooms to the leeks and continue to sauté until tender. Keep warm until ready to serve.

Cut the Loch Duart Scottish Salmon fillets into equal portions. Gently score the skin on the fish with a “cross hatch” or with 2 small “X”s in the center of the fillets. Tis will allow the skin to stay flat in the pan while cooking.

Place a non-stick skillet over medium high heat with the remaining olive oil. Place the Loch Duart fillets into the skillet skin side down. Reduce the heat to medium-low and continue to cook the fillets without turning them over. Te cooking process will gradually move up through the fillet while turning the skin “crispy.” When the meat has turned opaque half way up, turn off the heat.

Divide the leeks, shitake mushrooms and organic spinach leaves equally among four soup plates. Place each piece of salmon on the bed of vegetables, making sure to place the crispy skin side up. Pour the hot broth into the soup plate and serve. Te hot both will continue to “cook” the fillet. Garnish the top of the crispy skin with a light sprinkle of sel de Guerande and cracked pepper. Serve and enjoy!

Recipe by Chef Polly Legendre, CleanFish Culinary Director

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