Title: Cutlets of Atlantic Salmon with Lemon and Chive Beurre Bl
Categories: Entree Salmon
Yield: 4 Servings

4		Cutlets of Atlantic salmon,
		About 2cm thick and weighing
		About 1.5kg
		Salt and pepper
		Lemon and chive beurre
		Blanc:
1/4	c	Lemon juice
1/4	c	Good chardonnay or reisling
		Salt and pepper
250	g	Unsalted butter, softened
2	tb	Chopped chives
1/2	ts	Dijon mustard
		Garnish:
		Snow peas, sugar snap peas,
		Asparagus

To prepare the fish: trim the salmon cutlets, removing all bones and fatty areas. Lightly season the cutlets with salt and pepper.

To make lemon and chive beurre blanc: place lemon juice and wine in a pan and bring to the boil. Add 1 teaspoon salt and a little pepper and reduce liquid slightly. Whisk in the softened butter and add the chives and Dijon mustard. Set aside in a warm place.

To cook the fish: place the cutlets on a heated greased char- grill and cook for a few minutes. Turn and cook for a further 1 to 2 minutes, being careful not to over cook fish as it will continue to cook after it is removed from the direct heat

To serve: pour the sauce on the heated individual plates and place on the salmon cutlets. Garnish with snow peas, sugar snap peas or asparagus. Bon Appetit-Exec.Chef Magnus Johansson

Source: Vogue Winter'88

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