A few weeks ago my sister-in-law gave me a cookbook entitled the Happy in the Kitchen by Michel Richard. She said that she thought of me when she saw the book for three reasons. The primary reason was because the title of the cook reminded her of my signature ” Bon appetit and Happy cooking” . The second reason she purchased the book was because she noticed that there were silpats and fleximolds on the pictures of the preface. Finally she bought the book because it presented very uncommon but fun ” out of the box'” recipes and thought I could find some inspiration in it. Well she was right:-)
I love cookbooks!!! But will only buy cookbooks that have beautiful picture and that present challenging out of the box recipes. In my collection I have many books from Stephane glacier, Thomas Keller, Gordon Ramsey, Alain Ducasse and Christophe Michalak.. fun, fun, fun.
Yesterday in search of an inspiration for our dinner, or for a dessert I lingered over the book that she gave me. There were so many recipes I would have loved to make but settled on the salmon only because I had all the ingredients st home.
Ingredients for 2-4:
- A bundle of fresh green asparagus ( normal sizes, not too thin, or too large)
- A thick salmon filet of about 16 inches in length
- olive oil
Lemon Beurre Blanc Recipe:
- the juice of one lemon
- 1/4 cup of white wine
- 1/2 cup of heavy cream
- 1/4-1/2 cup of butter or 1/2 to 1 stick of butter
- Pepper to taste
- Trim the asparagus by breaking the ends.
- With a potato peeler, peel all the asparagus.
- Rinse them over running water
- Place the asparagus in the large round mold, cover the octogonal silpat and microwave them for 2 minutes.
- Meanwhile, slice the salmon filet in half in its thickness without cutting the edges of the salmon.
- Place the asparagus inside the salmon as shown below.
- Trim the asparagus ends so that the asparagus flush with the salmon.
- Cut the salmon in 2 or 4 equal portions.
- Place those stuffed filets on the flexipan.
- Drizzle oil with the oil spritzer, spritz some olive oil. Season with des salt and pepper and cook in s warm over for 5 minutes.
- Meanwhile, prepare the lemon beurre blanc: in a small saucepan, warm up the white wine, the lemon juice and the cream and bring the mixture to boil.
- Cook the mixture until it reduces to about 2 tablespoons.
- Add the butter and whip it in.
- Season with salt and pepper. Add a dash of sugar if you think that the lemon beurre blanc is too sour.
- Place the salmon on individual plates and drizzle the sauce over the fish and eat up. Miam, Miam!!!
Bon Appetit and Happy Cooking!!!