[1]1 large leek, washed well, sliced in half long ways and then sliced into this half-moon slivers
1 shallot, minced
2 T. butter
1 t. dried thyme
1/4 c. cream
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1/2 t. Dijon mustard
juice of 1/2 lemon
4 (or more) large whole prawns, shelled but with heads and tails still on
6 oz. baby spinach
1/4 c. finely minced carrot
3 T. butter (in addition to the 2 T. above)
2 T. flour
1 c. white wine
1 c. cream
juice of 1/2 lemon
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2 lb. thick filet of wild salmon cut in a nice square or rectangular shape
cooking twine
[6]Prepare the prawns: fill a pot with water and bring to a boil. Take a skewer and thread each prawn from the head down to the tail so it is stretched out flat. This will prevent them from curling up when you cook them. Place the prawns in the boiling water with the skewer ends sticking out of the pot and let cook for two minutes. Remove the prawns to a plate. When cool remove the skewers and reserve.
Prepare the spinach: put the spinach in the boiling water and push it all down with a wooden spoon. Stir for one minute, then pour the water and spinach into a colander in the sink and refresh with cold running water until the spinach is cool. Drain well, then ball up the spinach and squeeze out all the liquid with your hands. Squeeze it really well a couple of times until it is as dry as you can get it. Put on a cutting board and chop it into bits.
Prepare the filling: a large skillet sauté the leek slivers, shallot and thyme in 2 T. butter over medium-low heat until soft but not brown, about 8-10 minutes. Stir in the cream, Dijon mustard, salt and pepper and the lemon juice and cook, stirring, until it's reduced to a thick paste, about 5 minutes. Set aside and let cool.
Prepare the salmon: lay the thick slab of salmon skin side down on a cutting board. Place it so the veins are running left to right and the thick side is on the right. With a sharp knife starting on the thick vertical side on the right slice the salmon in half across the middle of the flesh in a cut that is parallel to the skin. Do not cut all the way into two pieces, leave 1" on the left side to make a hinge. Flip the top flap of the salmon meat to the left, like you'd open a book. The fish will be a rectangle almost twice twice as large as the original piece, and of course half as thick.
[7]Lightly salt and pepper the salmon and spread the leek filling over the surface to 1/2" of the edges. Cut six 12" lengths of twine. Starting on the left side, roll the salmon up like a jelly roll, tucking any stray leek filling back into the roll as you go. You start on the left so that when finished you have a roll with the salmon skin on the outside. Tie with the twine so the roll is secure. It will look like a big round log.
Rub the skin with olive oil, sprinkle with salt and pepper. Place in a lightly oiled roasting pan with the seam that shows where the two ends of skin meet facing down. Place in a preheated 400º oven and roast for 15-18 minutes. The center of the roast should be around 125º. Remove the salmon and cover snugly with aluminum foil and let rest for 10 minutes.
While the salmon is roasting make the sauce: melt 3 T. of butter in a large skillet and sauté the minced carrots until soft. Add 2 T. flour and cook, stirring, for 1-2 minutes. Add a little more butter if needed to make a thick roux. Cook until the flour taste cooks off, but do not let color. Whisk in the wine and cream, and cook until the sauce thickens. Add salt and pepper, a shot or two of Tabasco and the lemon juice and when it's all smooth and thick and velvety, stir in the spinach. Cook a bit more until the spinach is mixed in well and the sauce is very hot.
On a large serving platter coat the bottom with a thick slick of sauce. Put remaining sauce into a serving vessel or sauce boat. Remove the foil from the warm salmon roast and center it on top of the sauce on the platter. Arrange the prawns alongside the roast. Carve at the table, serving each medallion with a prawn and some spinach sauce scooped up from the platter. Pass the remaining sauce.
This is excellent with Colcannon (mashed potatoes with slivers of boiled cabbage) or regular mashed potatoes. Don't be stingy with the butter!