Breaded Gulf Coast Salmon with Lemon Butter Sauce - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

• 4 6oz. Salmon fillets (raw)
• leeks (1/2 stalk cut into long thin strips)
• mushrooms (8 medium sliced)
• fennel (1/2 whole fennel sliced)
• garlic, 3 cloves minced
• salt and pepper to taste

Brush salmon with mixture of butter melted and house seasoning. Sauteé in enough oil (about 1/4 inch). In separate sauteé pan cook remaining ingredients 3-4 minutes.

Sauce

• 2 cups heavy cream, reduced by half
• 2 tsp Pernod liqueur
• salt and pepper to taste
• 1 oz. white wine
• 1 link andouille or smoked sausage cut into 1/4 inch disk.

Then quartered. Render grease. Add to sauce. Whisk until sauce coats back of spoon. If you need to thicken, whisk in blonde roux until correct consistency is achieved.