Salmon Meuniere

1-1/2 lb salmon fillet, skinned
salt & pepper
flour
1/2 cup clarified butter
1/2 lemon
2 Tbsp blanched and coarsely chopped fresh parsley
1/2 cup (1 stick )butter


Cut salmon into slices about 3/4" thick. Season them and
coat lightly with flour. Fry quickly on both sides in a very
hot clarified butter. When the fish is just cooked, transfer
it to a hot serving dish. Squeeze the lemon over the fish,
season again and sprinkle the surface with the parsley.
Finally, heat the butter quickly in a pan until it turns brown,
then immediately coat the salmon pieces with this. Serve
while the butter is still sizzling against the moist parsley.

from "The Illustrated Escoffier"
recipe circa 1900.



--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/