Fresh Herb Pancakes with Roasted Salmon, Asparagus & Lemon Buerre Blanc

Ingredients:

2 lbs fresh salmon fillets, skin and bones removed
2 lbs fresh asparagus spears
1/3 cup olive oil
Salt and pepper

Pancakes:
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

Directions:

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.

 

 

5 thoughts on “Fresh Herb Pancakes with Roasted Salmon, Asparagus & Lemon Buerre Blanc

  1. Amy – I was at your presentation in Napa and this meal was awesome!!! I’m going to make it for my family….your presentation was great. Thank you. Lyd

  2. You did a great job and Bill is still talking about this meal!! We are back in FL and missing Napa already. It was great meeting you and I’ll be following the blog and cooking along with you!!

  3. Amy,

    We attended your presentation of this recipe at the Napa Valley Film Festival this past weekend and this meal is amazing. It is so incredibly tasty. We can’t wait to try it ourselves. Hope to get to see you give a demonstration again soon!

  4. Amy,

    We were lucky enough to catch your demonstration of this recipe at the Napa Valley Film Festival Bosch Culinary stage this past weekend and it was fantastic! It was so tasty, we can’t wait to try it for ourselves (and our friends)! Thanks for all the great tips. We really enjoyed your presentation and will definitely be following your blog.

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