Herb crusted salmon with an asparagus beurre blanc

2 servings

Ingredients

Quantity Ingredient
2.00 salmon fillets -; (6 oz ea)
1 emeril’s essence; see * note
¼ cup dijon mustard
1.00 cup chopped fresh mild herbs
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon minced shallots
1.00 teaspoon minced garlic
½ cup white wine
½ pounds cold butter; cut 1” cubes
½ pounds asparagus; blanched
1.00 cup brabant potatoes; 1/2” dice
3.00 tablespoon olive oil
¼ cup fresh chervil sprigs

Directions

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

Preheat the fryer. For the salmon: Season each side of the salmon with Emeril’s 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. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2322 broadcast 03-27-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-27-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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