4 6-8 oz king salmon fillets
2 cups roasted red pepper coulis (recipe below)
2 tsp Creole seasoning
2 large raw potatoes
1 tsp salt
1/2 tsp pepper
1/2 cup olive oil
4 tbs snipped fresh chives

2 oz butter
1/4 cup all purpose flour
1/4 cup dry white wine
3 cups chicken stock, hot
2 large red peppers, roasted, peeled, seeded and chopped
1 cup heavy cream
1/2 tsp cayenne
salt and white pepper

Prepare the Roasted Pepper Coulis and keep warm.

Roasted Red Pepper Coulis: Melt the butter over medium heat and whisk in the flour. Cook for 5-7 minutes stirring constantly, do not allow to brown. Whisk in the hot chicken stock and bring to a boil, reduce heat, add the wine, red peppers and allow to simmer for 20-30 minutes.

Transfer food to a processor and puree until smooth. Return to pan over low heat and whisk in cream. Add the cayenne, salt and pepper.

Fillet Preparation: Spread the fillets on a clean surface and sprinkle the top of each with 1/2 teaspoon of Creole seasoning. Spread 1 teas. of the mustard on each fillet with 1/2 cup of the grated potatoes on the large holes of a grater packing them down well. Sprinkle the potatoes on each filet with salt and pepper.

Heat oven to 375F degrees.

Heat the oil in 2 nonstick skillets over high heat. When the oil is hot, gently slide 2 fillets into each skillet, crust side down. Fry for 3-4 minutes or until crust starts to brown. Transfer to preheated oven and cook for 5-7 minutes or until fish is done.

To Serve: Pour 1/2 cup of the Roasted Pepper Coulis onto heated plates. Place one fillet on each, crust side up and sprinkle with fresh chives.

Makes four servings.