Potato Crusted Salmon

• 7 ounces salmon filets
• 2 tablespoons canola oil
• 3 russet potatoes large
• salt
• pepper
• 2 eggs
• 1/2 cup milk
• flour
• gluten
• 1 cup tomato chopped
• 1 teaspoon fresh dill chopped
• 8 chanterelle mushrooms ripped in half
• 1/2 cup green beans baby
• 1/2 cup wax beans baby
• 1/2 cup white beans fully cooked
• 1/4 cup stock salmon
• 1/4 cup dry white wine
• salt
• pepper
• 2 teaspoons butter
• 1 teaspoon shallots chopped

1. For the Salmon: Method: Add the canola oil to a skillet and preheat over medium heat. Make sure the oil is hot, but does not smoke.
2. Whisk together the eggs and the milk. Season the steelhead filets with the salt and pepper and dust with the flour, dip in the egg mixture and pack the top with the potato and chive.
3. Place the salmon potato side down in the oil.
4. Cook until the potatoes are golden brown without disturbing the salmon (about 3 1/2 minutes).
5. Flip and cook for one more minute or until the fish is just barely cooked through.
6. For the Ragout: Method: In a saute pan, heat the butter and blanch the shallots.
7. Add the tomatoes and cook for 2 minutes stirring often.
8. Add the stock and white wine and cook until the tomatoes are soft (about ten minutes).
9. Add the beans and simmer for about one minute. Season with dill, salt and pepper.

salmon filets, canola oil, potatoes, salt, pepper, eggs, milk, flour, gluten, tomato, dill, mushrooms, green beans, wax beans, white beans, stock salmon, white wine, salt, pepper, butter, shallots

Taken from www.yummly.com/recipe/Potato-Crusted-Salmon-1670877 (may not work)