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Fillet of salmon with anchovies and tomatoes
Artist: _
Categories: Fish, New York, North American, Seafood, Tomatoes, Vegetables
Yield: 4
Rating: 0
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Ingredients:
1 lbsSalmon, fillets, trimmed
-- skin removed, cut into
-- 2 ounce pieces on a
-- diagonal
Flour, all purpose
1/4 cupButter, clarified **
1/4 cupWine, white, dry
1/2 cupCream, whipping
3 eachAnchovy, fillets, chopped
1/2 medTomato, ripe, cored
-- seeded, peeled, diced
3 tbspButter, unsalted, chilled
-- cut into pieces
2 tbspChives, fresh, chopped
Salt (to taste)
Pepper (to taste)
4 smallBroccoli, florets
-- (garnish)
Procedures:
1** see recipe for clarified butter.
2Pat salmon dry with paper towels.
3Dip 1 side of each piece in flour, shaking off any excess.
4Heat the clarified butter in a large skillet over medium-high heat.
5Working in batches if necessary, saute salmon floured side down, shaking the skillet occasionally to break the fish loose of the bottom, until golden ( 1 ?to 2 minutes).
6Carefully turn salmon and brown the second side.
7Transfer to warm serving plates, blotting up any excess fat from the fish.
8Keep warm.
9Pour off butter from the skillet and add wine, scraping up any browned bits.
10Add cream, anchovies and tomato and boil until very lightly thickened, 2 to 3 minutes.
11Lower heat and swirl in butter, 1 or 2 pieces at a time.
12Add chives and adjust seasonings to taste.
13Pour sauce over the fish, and garnish with broccoli florets, and serve.
 
 
 
 

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