Ingredients:
| 1 |
pound |
salmon -- fillets, trimmed, - |
| 1/2 |
Cup |
flour -- all purpose |
| 1/4 |
cup |
butter -- clarified ** |
| 1/4 |
cup |
wine -- white, dry |
| 1/2 |
cup |
cream -- whipping |
| 3 |
fillets |
anchovy -- fillets, chopped |
| 1/2 |
medium |
tomato -- ripe, cored, - |
| 3 |
tablespoons |
butter -- unsalted, chilled |
| 2 |
tablespoons |
chives -- fresh, chopped |
| 1 |
teaspoon |
salt -- (to taste) |
| 1 |
teaspoon |
pepper -- (to taste) |
| 4 |
small |
broccoli -- florets, - |
|
Preparation:
** See recipe for Clarified Butter.
Pat salmon dry with paper towels. Dip 1 side of each piece in flour, shaking off any excess.
Heat the clarified butter in a large skillet over medium-high heat. Working in batches if necessary, sauté salmon floured side down, shaking the skillet occasionally to break the fish loose of the bottom, until golden ( 1 1/2 to 2 minutes.) Carefully turn salmon and brown the second side.
Transfer to warm serving plates, blotting up any excess fat from the fish. Keep warm.
Pour off butter from the skillet and add wine, scraping up any browned bits.
Add cream, anchovies and tomato and boil until very lightly thickened, 2 to 3 minutes.
Lower heat and swirl in butter, 1 or 2 pieces at a time.
Add chives and adjust seasonings to taste.
Pour sauce over the fish, and garnish with broccoli florets, and serve.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New Yor |
