MMMMM----------------------POTATO GALETTES--------------------------- 1/2 c Clarified butter 3 c Russet potatoes; julienned 1 lg Leek; white and light ; green parts only, ; washed well and ; juliennedMMMMM-----------------------GINGER BUTTER---------------------------- 1 Stick butter; softened 1/4 c Beer 2 tb Fresh lemon juice 1 tb Grated ginger In a glass baking dish combine sesame oil, olive oil and soy sauce and whisk well. Season with salt and pepper. Add onions and salmon, and turn fillets several times to coat with marinade. Cover with plastic wrap and refrigerate for 1 to 2 hours. Make galettes: In a nonstick pan heat one quarter of the clarified butter until smoking. Spread 1/8 of potatoes in pan, top with 1/4 of leeks and another 1/8 of potatoes, seasoning each layer with salt and pepper. Press firmly with a spatula and cook until bottom is golden, then flip and cook second side until golden brown and crispy. Drain on paper towels and keep warm in a low, 200 degree oven while you make remaining galettes. Meanwhile, make ginger butter: In a food processor combine butter, beer, lemon juice and ginger and process until combined. Season to taste with salt and pepper. Preheat broiler. Lift salmon fillets from marinade and place in a lightly greased ovenproof skillet, preferably nonstick. Pour onions and marinade over. Broil for 15 minutes or until salmon is cooked through and onions are crisp and golden brown. To serve, put salmon on galette and top with a dollop of ginger butter. Yield: 4 Servings Busted and entered for you by: Bill Webster CHEF DU JOUR SHOW #DJ9081 LARRY NICOLA