Ingredients3 pounds salmon, skin on 1.7 ounces dried morel mushrooms, soaked in hot water 20 minutes Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 tablespoon olive oil 3 cloves 1 cup leeks, sliced thinly, white and light green part only 1 cup garlic, minced 1 cup dry white wine 1 cup creme fraiche 2 tablespoons heavy cream 1 cup lemon juice, freshly squeezed 1/4 cup petite peas, frozen
- Preheat the oven to 400 degrees F.
- Drain the morels and rinse under cold water to remove all grittiness. Pat dry with paper towels and set aside.
- Add the butter and the olive oil to a skillet. When melted, add the leeks and soften, stirring occasionally, for 5 minutes. Add the garlic and cook 1 minute more.
- Add the white wine to the leeks and garlic and cook until reduced nearly completely. Add the creme fraiche, cream, lemon juice, a teaspoon of salt and a 1/2 teaspoon of pepper. Stir until the mixture starts to thicken, 5 to 10 minutes.
- Line a half sheet baking tray with parchment paper. Lay the salmon side on the paer and generously season with salt and pepper. Place in the oven and roast for 8 to 10 minutes depending on the thickness of the salmon (the fish will continue to cook when removed from the oven but should be pink and a bit underdone when removed from the oven).
- Transfer the salmon to a serving platter.
- Add the morels and the peas to the creme fraiche mixture and then spoon the sauce over the salmon (pass the extra sauce at the table).
- Sprinkle the salmon with the freshly snipped chives and serve immediately.