Ingredients

• 1 large head romaine lettuce
• 2 - 3 stalks celery
• 1 - 2 carrots
• 1 leek
• 2 tbsp. butter
• 3 cups fish stock
• 1 cup white wine
• salt and white pepper
• 1 onion, chopped
• juice of 1/2 lemon
• 4 fresh salmon fillets
• 1 bunch chives
• 2 cups light cream
• 1/4 cup butter
• parsley

Directions

1. Dip lettuce leaves in boiling water and rinse in cold water.
2. Cut celery, carrots, and leeks julienne style. Blanch for 2 minutes in boiling water, then saute in butter for 3 - 4 minutes.
3. Combine stock, wine, salt, pepper, onion, and lemon juice.
4. Spread out lettuce leaves, grouping 3 - 4 to each serving. Place salmon on top, salt, pepper, and vegetables.
5. Fold leaves as for cabbage rolls, then simmer in stock for 10 - 15 minutes, remove, and keep warm.
6. Boil stock to reduce to one third. Add chives, cream, and heat until slightly thickened. Whisk in butter and pour around salmon.
7. Serve, garnished with parsley.

Serves 4.

Attribution: Spring Salmon with Cream and Chive Sauce by Ascona Place Restaurant, Gravenhurst, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.