Michel Nischan's Wild Salmon and Asparagus with Miso-Butter Glacage
1 skinless boneless wild salmon fillet, about 5 ounces
6 to 8 medium asparagus spears, lightly peeled and trimmed
One spring onion, peeled and bulb sliced, greens thinly sliced and reserved for garnish
For the glacage:
2-3 egg yolks
1/2 cup clarified butter, very warm
1 cup grapeseed oil, very warm
1-2 tablespoons light red or other miso — at room temperature
1-2 tablespoons yuzu juice
2 tablespoons freshly grated or julienne lemon zest
2 tablespoons un-seasoned whipped cream
A cast iron skillet or casserole that will just fit the above ingredients
The onions are sauteed until barely softened, add the asparagus, then lay the salmon atop the asparagus. Place under the broiler and cook seven minutes, or until salmon is nearly cooked through. Spoon glacage over the fillet and return to the broiler until the glacage is lightly browned.
Heat the yolks with yuzu juice and some warm water (1 TBS) over a double boiler until yolks are thick and ribbon-like. Slowly whisk in the butter. Slowly whisk in the grapeseed oil until the sauce reaches hollandaise consistency. Whisk in the miso and thin with yuzu juice and/or warm water, depending on the citrus quality/power. Whisk in the whipped cream. Eat the whole thing....
2006 "Bien Nacido - Y Block" Qupe Chardonnay From Santa Maria Valley, Santa Barbara County, California. From a cool vintage, therefore flavor is leaning more towards citrus and minerality. Grapes are whole cluster pressed. Aged in French oak.