Title: FILLET OF SALMON WITH ANCHOVIES AND TOMATOES
Categories: Seafood, Masterchefs, New york, V79
Yield: 4 servings
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
1/2 c Cream, whipping
3 ea Anchovy, fillets, chopped
1/2 md Tomato, ripe, cored,
-- seeded, peeled, diced
3 tb Butter, unsalted, chilled
-- cut into pieces
2 tb Chives, fresh, chopped
Salt (to taste)
Pepper (to taste)
4 sm Broccoli, florets,
-- (garnish)
** 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,
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.)
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
