This is an easy one. Make sure you have a helper in the kitchen to keep your blender clean! Ingredients 4 (5-oz) Salmon fillets 24 stalks Asparagus 4 sheets Phillo dough 2 each Shallots 1/2 cup White wine 1 cup Fish stock 1 cup Heavy cream 1 bunch Parsley to taste Tarragon to taste Basil to taste Chervil to taste Butter to taste Olive oil to taste Salt & pepper

Instructions
Preheat oven to 380.

Cook the asparagus and cut off the tips. Keep aside for later. Mix the stems in a blender with some butter (don’t over do it). Salt and pepper to taste

In boiling water, blanch herbs then shock them in cold water. Save some of the herbs for garnish.

SAUCE
Chop the shallots then sauté them with butter. Add wine, reduce, add fish stock. Let reduce and add heavy cream. Finish the sauce in blender with some butter and the blanched herbs. Keep warm.

COOKING
Season fish with salt & pepper. Put purée of asparagus on top of each fillet and add tip of asparagus and wrap in phillo dough.

Brush the dough with butter and olive oil. Cook in oven at 380° for 10-12 minutes.

SERVICE
Place sauce on plate. Cut salmon in the center and place on the sauce. Top the fish with fresh herbs.

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Yields: 4 Servings
     Maisonette

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