Serves: 4
Salmon:
4 Salmon Filets, 6 to 8 ounces each
16 sheets of phylo dough
4 ounces of melted butter
salt & white pepper
On a large cutting board lay one sheet of phylo and brush with melted butter, repeat this step until you have four sheets down, season the salmon and wrapp in phyllo. Do this with each portion.
White Aspargus Puree:
2 to 3 bunches of white asparagus sliced thin
1 cup heavy cream
4 sprigs of thyme
4 ounces of unsalted butter
1 cup of water
salt & white pepper to taste
(If white asparagus is not available, you can substitute parsnips or caulliflower. They will require more cooking to become tender than the white asparagus does.)
In a large pot, combine the asparagus, water, butter, thyme and cream.
Cook the asparagus until very tender, 10 to 15 minutes allowing the cream to reduce.
Remove the thyme sprigs and puree in the blender until very smoothe, season and keep warm until serving time.
Red Wine Pickled Red Onions:
3 cups of sliced red onions
2 cups of red wine
½ cup red wine vinegar
½ cup sugar
½ teaspoon of salt
In a stainless steel pot combine all of the ingredients and let simmer for 30 minutes.
Let the onions cool in the liquid and once they have cooled drain the liquid and reserve.
Reserve the onions.
Sauce:
Put 12 ounces of the liquid back in the pot and on the stove and reduce by half.
While the liquid is still in the pot and warm, mount with half a pound of chilled unsalted butter, season and hold for serving.
To plate: Warm the aspargus puree and the onions, brown and roast the salmon.
Put the asparagus down on four plates, then the salmon, top with onions and sauce.
Garnish with crisp lettuce leaves.
Note: The salmon cooks best in a non-stick pan, not too hot or the phyllo will burn. Brown all sides of the salmon and finish in the oven at 350 degrees for 2-3 minutes. Let rest for 45 seconds if you plan on cutting the salmon before serving.