Fillet of Salmon with Anchovies and Tomatoes

1. 1

   Pat salmon dry with paper towels.

2. 2

   Dip 1 side of each piece in flour, shaking off any excess.

3. 3

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

4. 4

   Working in batches if necessary, saute salmon floured side down, shaking the skillet occasionally to break the fish loose of the bottom, until golden.

5. 5

   Carefully turn salmon and brown the second side.

6. 6

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

7. 7

   Keep warm.

8. 8

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

9. 9

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

10. 10

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

11. 11

    Add chives and adjust seasonings to taste.

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.