Baby Salmon With Sauteed Leeks
|Leeks||1 1⁄2 Pound, roots and most of dark green tops trimmed|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dry thyme||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Ground white pepper||To Taste|
|Boneless baby salmon/Trout||3 Pound, heads removed (6 Pieces, 1/2 Pound Each)|
Split leeks lengthwise and rinse well; then thinly slice crosswise you should have about 3 cups.
Melt 2 tablespoons of the butter in a wide frying pan over medium heat.
Add leeks and cook, stirring, until soft 8 to 10 minutes.
Remove from heat and stir in thyme and lemon juice; season to taste with salt and white pepper.
Rinse fish and pat dry.
Spread open and place, skin sides down, in a single layer in a greased baking pan.
Spoon leek mixture down center of each fish.
Melt remaining 2 tablespoons butter and drizzle over fish.
Bake in a 400° oven until just opaque but still moist in thickest part; cut to test 8 to 10 minutes.
Garnish with lemon wedges, if desired.