4 (7 ounce) salmon fillets, skin on |
salt and freshly ground pepper |
1 cup rice flour |
1/2 cup water |
olive oil, for searing |
herb caper sauce, recipe follows |
4 lemon wedges, for garnish |
asparagus cheese puffs, recipe follows |
1/2 cup olive oil |
1/4 cup finely chopped flat-leaf parsley |
1/4 cup capers |
3 tablespoons chopped fresh chives |
2 cloves garlic, finely chopped |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh oregano |
1 teaspoon chopped fresh rosemary |
salt and freshly ground pepper |
2 tablespoons fresh lemon juice |
1/2 pound fresh asparagus, trimmed, cut into 1/4-inch pieces and blanched |
3/4 cup milk |
5 tablespoons unsalted butter, cut into small pieces |
1/2 teaspoon salt |
3/4 cup all-purpose flour |
1/4 teaspoon curry powder |
pinch cayenne |
3 large eggs |
1 cup coarsely grated manchego |
1/2 cup finely grated parmigiano-reggiano |