Roasted Salmon with Creamed Leeks Recipe | Tyler Florence | Food Network

Ingredients

• 1 veal knuckle
• 1 teaspoon tomato paste
• 1 pound rutabaga, peeled and quartered
• 2 carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 1 large onion, roughly chopped
• 6 sprigs fresh thyme
• 1 bottle decent red wine
• Sea salt and freshly ground black pepper
• 1 /4 cup unsalted butter
• 3/4 cup extra virgin olive oil
• 4 leeks, trimmed, and sliced into 1/4-inch circles
• 3/4 cup heavy cream
• 1 whole fillet of salmon, about 3 1/2 pounds, scaled, with the skin attached and pin bones removed
• 2 shallots, minced
• 1/2 pound fresh porcini mushrooms, cleaned and sliced
• 1/2 pound fresh chanterelle mushrooms, cleaned and sliced