from Gourmet, November, 1984
2 tablespoons olive oil
1/4 cup minced shallots
1/2 cup clarified butter
1/2 cup dry white wine
four 6-ounce pieces of skinned salmon fillets
1/4 cup heavy cream
1/4 cup Dijon-style mustard, or to taste
2 tablespoons minced fresh parsley leaves
1/4 teaspoon white pepper
1/4 teaspoon salt
Parsley sprigs for garnish if desired
In a large skillet heat the oil over moderate heat until it is hot and in it cook the shallots, stirring, until they are softened. Add the butter and the wine, bring the mixture to a simmer, and in it cook the salmon for 1 minute on each side, or until it just flakes. Transfer the salmon with a slotted spatula to a platter and keep it warm, covered loosely. Reduce the cooking liquid over moderately high heat by one third, whisk in the cream, the mustard, the parsley, the pepper, and the salt, and simmer the sauce, stirring occasionally, for 2 minutes. Stir in any juices that have accumulated on the platter, nap the salmon with some of the sauce, and serve the remaining sauce separately. Garnish the salmon with the parsley sprigs if desired.
Clarified butter is melted and strained. I don't clarify the butter; I just melt it.
2002 Aug 18 -- JHH
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