Recipe - Pistachio Encrusted Salmon With Beurre Blanc

6 Salmon fillets; (4 to 6oz)
1 cup Pistachios; shelled and
finely ground
One half cup White wine
Lemon juice of 1 One half lemons
Lemon zest; to taste
One fourth pound Cold butter; cubed
Chives

For Gourmet Friday from Craig Jervis/The Mad Platter

Directions: Pat salmon in ground pistachios, then sear both sides in hot
skillet until nuts are golden. ( This can be done ahead of time) Finish in
a 400 oven until done. For the beurre blanc, reduce wine, lemon juice and
shallots in a skillet. Whisk in lemon zest and cold butter. Add chives just
before serving. Pour over salmon and serve immediately. Garnish with lemon
twist and chives. Serve with basmati rice and fresh vegetables.

Posted to TNT Recipes Digest by aenwes@juno.com (Angela Norton) on Apr 10,
1998