12 oz. medium egg noodles
2 medium leeks, trimmed and cleaned, cut in half lengthwise and widthwise
2 Belgian endives, cut in half lengthwise
1 T. butter plus 1 T. olive oil
1 zucchini, cut into 2-3 inch matchsticks
1 carrot shaved with a peeler
1 quart chicken broth
1-1/2 lb. salmon fillet, skinned, cut into 4 serving portions
1/2 lb. shrimp, cut in half
Palmful fresh mint

Cook the noodles in plenty of salted water until just al dente. Drain and keep warm off the heat. Brown the leeks and the endive, cut side down, in the butter and oil in a very large pan. Remove veggies to a plate. Now add the carrot and zucchini and brown them in a bit more butter. Return the leek and endive to the pan and add half the chicken broth. Bring to a boil and cover. Reduce to a simmer and cook for 15-20 minutes, until the veggies are tender to the sharp tip of a knife. Now nestle the salmon and shrimp into the veggies and dot with the mint. Pour in the remaining chicken broth and return to a gentle boil. Cover and reduce to a simmer. Cook 5 more minutes. Assemble the noodle bowl by laying down a bed of noodles in 4 or 5 wide soup bowls. Place a portion of the poached salmon, shrimp and veggies on top. Ladle about a cup of broth on top. Garnish with lemon slices, more fresh mint and toasted sesame seeds.