Courtesy Joel Chenet, chef/owner Mill Bay Coffee & Pastries, Kodiak, Alaska

Yield 4 servings

4 5 oz pieces of wild Bristol Bay salmon diced in medium cubes
8 pearl onions, peeled and blanched
8 baby carrots, peeled and blanched
4 white mushrooms, quartered
8 pieces asparagus, peeled, cut into 1" segments and blanched
1 c. vegetable broth
1 t Italian seasoning
3 T canola oil
¼ c. flour
1 c. half & half cream
½ c. white wine
1 c. clam juice
½ t nutmeg
2 egg yolks
salt and pepper to taste

8 sheets of phyllo pastry
1 sheet of nori seaweed
½ c. olive oil

Cut nori sheet in small pieces and put in hot water until soft; drain on paper towel.

Take one phyllo pastry sheet, brush with olive oil, sprinkle with pieces of nori and cover with another pastry sheet.  Brush with oil and fold into four.  Arrange folded pastry in large muffin tin to form a cup.  Repeat for remaining pastry sheets.  Bake at 350F until crisp.  Remove from oven and keep warm.

Season salmon pieces with salt and pepper.  Roll in flour.  Heat canola oil over med-high heat in heavy saucepan and add salmon.  Saute quickly.  Add vegetable broth, Italian seasoning; sauté for two minutes.  Add wine and clam juice; cook two minutes.  Remove salmon from pan.  Add cream and cook until liquid reduced by half.  Check seasoning and strain.

In same saucepan add vegetables, salmon, and strained sauce.  Warm for a few minutes.  Remove all ingredients from pan; set aside and keep warm.  Add egg yolks and nutmeg to saucepan.  Add sauce mixture. Arrange baked phyllo cups on warmed plates and fill with salmon blanquette.  Garnish with seaweed (optional).