2 lbs fresh salmon fillets, skin and bones removed
2 lbs fresh asparagus spears
1/3 cup olive oil
Salt and pepper
6 tablespoons unsalted butter, melted
2 1/4 cups whole-milk cottage cheese
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh cilantro
3 large eggs
½ cup plus 1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon fresh cracked black pepper
2-3 tablespoons unsalted butter for greasing skillet
Lemon Buerre Blanc:
1 shallot, minced
1/2 cup dry white wine
1 teaspoon lemon zest
1/4 cup lemon juice
1 cup heavy cream
10 tablespoons cold, unsalted butter
Preheat Bosch oven to True Convection setting at 375 degrees or 400 degrees on Bake if your oven does not have that feature. Brush salmon with olive oil, sprinkle with salt and pepper and place on a baking sheet.
On a separate baking sheet, spread asparagus spears out in an even layer. Drizzle with olive oil and sprinkle with salt and pepper.
Bake salmon and asparagus for 18 minutes. While salmon and asparagus are cooking, begin making pancakes and lemon buerre blanc.
For the Pancakes:
In a large mixing bowl combine first 9 ingredients and mix well.
In a large skillet over medium heat, add a tablespoon of butter to coat the bottom of the pan. Using a small scoop, carefully distribute dollops of the batter into the skillet being careful not to get them too close (batter will spread as cheese melts). Allow to cook for about 4-5 minutes until bottoms begin to brown and pancakes can be easily flipped. Cook another 4-5 minutes on the other side. Add a tablespoon of butter between each batch of pancakes. Keep cooked pancakes in a very warm place until ready to assemble with salmon, asparagus and sauce.
For the Buerre Blanc:
In a medium saucepan set over medium heat add shallots, wine, lemon juice and zest and allow to cook and reduce for about 5-7 minutes. Add cream and continue cooking for another 4-5 minutes and sauce begins to thicken. Reduce heat to low and add 1-2 tablespoons of butter at a time, whisking constantly and being sure each pat of butter is melted before adding the next. When all butter has been added,remove from heat.
To assemble, place one bite-size chunk of salmon onto each pancake. Top with an asparagus spear and drizzle of lemon buerre blanc.