Bail leaves, optional
Method:
1. Combine sugar and dry mustard, mixing so there is
no lumps. Using a whisk, slowly add water until the moisture
is the consistency of maple syrup. Set aside for 1 hour to
allow the flavor to develop.
2.
Bring a pot of salted water to boil. Quarter the whites of
leeks and cut into diamond shapes. Blanche the leeks and the
fennel julienne in the boiling water until tender but firm,
approx. 25 seconds. Shock in ice watewell.
3.
Combine the leeks, fennel, radish and basil leaves together
in a bowl. Set aside.
4.
Brush salmon filets with oil and season with salt and pepper.
Grill for 3 minutes for grid marks (or saute) the turn the
salmon and grill for one minute more. Remove the fish from
the heat when it is still very rare.
5.
Brush the salmon liberally with olive oil followed by the
mustard mixture. Place the salmon in a hot oven (425 F) for
1 to 1 1/2 minutes to desired doneness. Be careful not to
leave the salmon in the oven to long or sugar will caramelize
and the lacquer will lose its luster.
6.
While salmon is in the oven... Place saute pan on med. heat
and when hot throw in butter and vegetables at the same time.
When they start to sizzle add 2-3 oz. of water, a squeeze
of lemthe pan in a continuous motion so the sauce will emulsify.
7.
Place a bed of the buttery vegetables on a hot plate. Remove
the salmon from the oven and slip on top of the vegetables
and serve immediately.
