Recipe - Herb Crusted Salmon With An Asparagus Beurre Blanc

2 Salmon; (6ounce) fillets
Essence
One fourth cup Dijon mustard
1 cup Chopped fresh mild herbs
Salt and pepper
2 tablespoon Minced shallots
1 teaspoon Minced garlic
One half cup White wine
One half pound Butter; cut into 1inch
cubes, cold
One half pound Asparagus; blanched
1 cup Brabant potatoes;, (One half by
1/2inch cube)
3 tablespoon Olive oil
One fourth cup Fresh chervil sprigs

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 paperlined 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. Reseason 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 recipeludigest by molony molony@scsn.net on Feb 28, 1998