Created by Executive Chef John Palughi At the Royal Plaza Hotel, Fitchburg MA

Ingredients:

2 pound wild salmon filet a bottle of Sakonnet Vineyards 2006 Vidal Blanc

6-8 pears Bartlett, Anjou or Bosc

1/2 teaspoon saffron

2 bay leaves

peppercorns

sel de mar

white pepper

fresh thyme

4 leeks

1/2 cup French vinaigrette (made with mustard, shallots, white wine vinegar, neutral oil, thyme)

nasturtium flowers for garnish

butchers' twine

Procedure:

Skin salmon filet and remove pin bones. Cut filet into long strips 2 inches tall and 6 inches long. Cut each strip in half making them half as thick. Roll into a rosette and secure with twine. These will be poached in the Sakonnet white wine. Make a court bouillon with 3/4 of the white wine, 2 cups of water, cracked peppercorns, bay leaves, fresh thyme and salt. Before poaching the fish, poach cleaned leek strips for 30 minutes. Pull out of court bouillon, strain and squeeze out the liquid. Add vinaigrette to leeks and this leek salad will be the base for the salmon rose. Poach salmon roses for 8 minutes or until 130'F. (Medium well.) Remove twine. To make the saffron pear sauce simmer 1/4 bottle of Sakonnet Vidal Blanc with skinned and de-seeded pears, salt, white pepper and saffron for 20 minutes or until you achieve applesauce consistency. Build plate: leek salad, salmon rose, saffron pear sauce, nasturtiums.