| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Grains |
|
Masterchefs, New york, Seafood, V79 |
4 |
Servings |
INGREDIENTS
| 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 |
|
Anchovy, fillets chopped |
| 1/2 |
|
Tomato, ripe cored |
|
|
seeded peeled diced |
| 3 |
T |
Butter, unsalted chilled |
|
|
cut into pieces |
| 2 |
T |
Chives, fresh chopped |
|
|
Salt, to taste |
|
|
Pepper, to taste |
| 4 |
|
Broccoli, florets |
|
|
garnish |
INSTRUCTIONS
* 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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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