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Fillet Of Salmon With Anchovies And Tomatoes

Title: FILLET OF SALMON WITH ANCHOVIES AND TOMATOES is a home-style recipe. Serves 4. Categories: Seafood, Masterchefs, New york, V79 1 lb Salmon, fillets, trimmed, -- skin removed, cut into -- 2 ounce pieces on a -- diagonal Flour, all purpose 1/4 c Butter, clarified ** 1/4 c Wine, white, dry 1/...

Illustrative photo

सामग्री

• Flour, all purpose
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 3 pc
• 1/2

विधि (झलक)

1. 1

   Categories: Seafood, Masterchefs, New york, V79

2. 2

   Skin removed, cut into -- 2 ounce pieces on a -- diagonal

3. 3

   Seeded, peeled, diced 3 tb Butter, unsalted, chilled

4. 4

   Cut into pieces 2 tb Chives, fresh, chopped (garnish)

5. 5

   See recipe for Clarified Butter.

6. 6

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

7. 7

   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.)

8. 8

   Carefully turn salmon and brown the second side.

9. 9

   Transfer to warm serving plates, blotting up any excess fat from the fish. Keep warm.

10. 10

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

11. 11

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

12. 12

    Lower heat and swirl in butter, 1 or 2 pieces at a time.

13. 13

    Add chives and adjust seasonings to taste.

14. 14

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

15. 15

    Written by Richard Sax, Photographs by Nancy

16. 16

    The Knapp Press, Los Angeles, 1985

17. 17

    Chef: Andy Kisler, Vienna 79 Restaurant, New