Herb Crusted Salmon With An Asparagus Beurre Blanc

Recipe Ingredients

2		Salmon fillets - (6 oz ea)
		Emeril's Essence - see * Note
1/4 cup	59ml	Dijon mustard
1 cup	146g / 5.1oz	Chopped fresh mild herbs
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Minced garlic
1/2 cup	118ml	White wine
1/2 lb	227g / 8oz	Cold butter - cut 1" cubes
1/2 lb	227g / 8oz	Asparagus - blanched
1 cup	237ml	Brabant potatoes - 1/2" dice
3 tablespoons	45ml	Olive oil
1/4 cup	4g / 0.1oz	Fresh chervil sprigs

Recipe Instructions

* 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.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.