This recipe sounds harder than it actually is. Preparing the leek wrappers and anchovy butter are both simple and easy. Wrapping the leeks around the fillets wasn't hard either but the directions are a bit confusing.
The leek wrappers are only 4 inches long. Hamersley directs you to "lay three or four leek leaves down on your work surface, overlapping them slightly so that they form a rectangle." So far, so good.
He goes on to say "put a salmon fillet on top of the leeks...wrap the leeks around the salmon, and put the salmon, seam side down, onto the baking sheet." Since the circumference of the salmon is greater than 4 inches, it is impossible to have a seam--instead I had a gap. I didn't know whether to patch the gap with some of the left over leek leaves or just let the gap remain. I opted to patch the gap and then flip the fillet over so that the top side looked nice. The finished fillets looked delicious and tasted even better--moist and buttery.
The bottom line: Don't be intimidated by the wrapping instructions. This recipe is a definite keeper.
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