Potato Crusted Wild Salmon Filet with Spring Vegetable and Roasted Jalapeño-Oran

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Description

2 each salmon filet, 8 oz. portions.assorted spring vegetables bite-size, blanched for two entrée portions.1 russet potato baked @ 350°F for 40 minutes, let cool.juice of one orange.juice of one lemon.1 scallion.2 jalapeno roasted, finely diced, flesh only.1 tbsp. cornstarch.6 oz. clarified butter.2 sprigs of chervil garnish.1 egg yolk.Salt and pepper to taste.

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