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Fillet Of Salmon With Anchovies And Tomatoes

Fillet Of Salmon With Anchovies And Tomatoes comes together with Butter Clarified, Cream Whipping, and Butter Unsalted Chilled. Keep it handy for the next time you cook it.

Ingredients

• 1/4 cup
• 1/2 cup
• 3 tbsp

Method (preview)

1. 1

   Heat the clarified butter in a large skillet over medium-high heat.

2. 2

   Working in batches if necessary, saute salmon floured side down, shaking the skillet occasionally to break the fish loose of the bottom, until golden ( 1 1/2 to 2 minutes.)

3. 3

   Pour off butter from the skillet and add wine, scraping up any browned bits.

4. 4

   Add cream, anchovies and tomato and boil until very lightly thickened, 2 to 3 minutes.

5. 5

   Pour sauce over the fish, and garnish with broccoli florets, and serve.

6. 6

   Written by Richard Sax, Photographs by Nancy

7. 7

   The Knapp Press, Los Angeles, 1985