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Herb
Crusted Salmon and Asparagus -Emeril Lagasse
Ingredients
2 (6 ounce) salmon fillets
Essence, recipe follows
1/4 cup Dijon mustard
1 cup chopped fresh mild herbs
Salt and pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1/2 cup white wine
1/2 pound butter, cut into 1-inch cubes, cold
1/2 pound asparagus, blanched
1 cup brabant potatoes, (1/2 by 1/2-inch cube)
3 tablespoons olive oil
1/4 cup fresh chervil sprigs
Directions
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.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
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