| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | Salmon, 6-ounce fillets | |
| Essence | ||
| 1/4 | c | Dijon mustard |
| 1 | c | Chopped fresh mild herbs |
| Salt and pepper | ||
| 2 | T | Minced shallots |
| 1 | t | Minced garlic |
| 1/2 | c | White wine |
| 1/2 | lb | Butter, cut into 1-inch |
| cubes cold | ||
| 1/2 | lb | Asparagus, blanched |
| 1 | c | Brabant potatoes, 1/2 by |
| 1/2-inch cube | ||
| 3 | T | Olive oil |
| 1/4 | c | Fresh chervil sprigs |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2322 Preheat the fryer. For the salmon: Season each side of the salmon with Essence. Evenly coat each side of the fillets with the Dijon mustard. With the chopped herbs, crust each side of the salmon completely. For the sauce: Fry the potatoes for 3 to 4 minutes or until golden. Remove and set aside on a paper-lined plate. Season with salt and pepper. In a saute pan, combine the shallots, garlic, and wine together. Bring up to a boil and reduce to a simmer. Reduce the wine by half, about 2 to 3 minutes. With a whisk, mount in the butter cubes one at a time until all are fully incorporated and slightly thick. Season with salt and pepper. Add the asparagus and potatoes, continue to simmer for 2 to 3 minutes. Re-season if needed. For the salmon: In a saute pan, heat the olive oil. When the pan is smoking hot, add the salmon. Saute the salmon for 2 to 3 minutes on each side for medium rare. Place the sauce in the center of the plate. Place the salmon directly on top. Garnish with fresh chervil sprigs and Essence. Yield: 2 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998
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