Peanut Encrusted Salmon with Lemongrass Beurre Blanc

salmon filet
peanuts
butter
cream
shallots
white wine
lemaongrass

Toast peanuts, then puree them, season the salmon filet, then coat with 
peanuts, broil about 8 to 9 min. Then make the beurre blanc: sweat the 
shallots in the wine add the cream reduce by half add 2 tablespoon of 
chopped lemongrass, then butter, salt and pepper to taste.

Robert Simon