| 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 |
tb |
Minced shallots |
| 1 |
ts |
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 |
tb |
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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