Category

Seafood

Contributor

Admin

Ratings

0

Comment (s)

0

Recipe

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 Chef: Andy Kisler, Vienna 79 Restaurant, New York




Rate this recipe :

1   2   3  4   5  




Send this recipe to your friend(s)

Your Name :

Friend #1

Friend #2

Friend #3

Friend #4

Friend #5

Friend #6

Friend #7

Friend #8

Friend #9

Friend #10




Post this recipe to your blog or website





Enter Comment

Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):




Comments

Cook & the Carpenter 1970 Fifth Street Women's Takeover
US $24.50
End Date: Saturday Jul-31-2010 5:13:21 PDT
Buy It Now for only: US $24.50
Buy it now | Add to watch list

Ray Cook Short Wedge 60 Degree
US $7.99 (0 Bid)
End Date: Saturday Jul-31-2010 5:13:50 PDT
Bid now | Add to watch list

The Instant Cook NEW by Donna Hay
US $45.26
End Date: Saturday Jul-31-2010 5:14:31 PDT
Buy It Now for only: US $45.26
Buy it now | Add to watch list

Cooking Mama: Cook Off (Wii, 2007)
US $8.00 (1 Bid)
End Date: Saturday Jul-31-2010 5:15:11 PDT
Bid now | Add to watch list

Cook's Illustrated Magazine - March & April 2002 -- #55
US $3.00 (0 Bid)
End Date: Saturday Jul-31-2010 5:16:08 PDT
Buy It Now for only: US $4.99
Bid now | Buy it now | Add to watch list