OMG!  Dinner was super delicious tonight.  I made a leek cream sauce over capellini pasta.  Pan seared steel head trout and a nice salad.

The Sauce is pretty easy to make.  I love easy!  Cut up two leeks.  Soak in water to clean and then saute in 2 Tbls of unsalted butter until the leeks are soft.  When soft add 1 cup of white wine and the juice of one very juicy lemons.  Salt and pepper to taste and a tablespoon of freshly chopped basil.  Let the wine and lemon juice almost completely evaporate.  At this point add 3/4 cup of heavy cream.  As soon as the sauce starts to bubble turn off the heat.  (Don't over heat it.  It will curdle.)  You don't need a lot of this sauce.  It is very flavorful.  Toss the sauce with the capellini pasta and serve.

I have found that this is really the best way to cook trout and salmon, too.    Heat up a heavy covered saute pan or braiser over medium heat.  I use a Le Creuset covered braiser.  Drizzle a little bit of oil in the braiser.   When the oil is hot place the trout in the braiser skin side down.   The skin will insulate the trout and when it is cooked you can easily separate the skin from the meat.  Place the cover on the braiser and let it cook for 5 to 7 mins.  The fish will flake apart easily when done.

Take one bag of mixed field greens.  Chop up the following and add to the salad.  One scallion, one avocado, 1/2 cucumber, 1/2 cup of cherry tomatoes.  Add salt and pepper and drizzle with honey, olive oil and balsamic vinegar.  Toss and serve.