---------- Recipe via Meal-Master (tm) v8.03
  
       Title: FILLET OF SALMON WITH ANCHOVIES AND TOMATOES
  Categories: Seafood, Masterchefs, New york, V79
       Yield: 4 servings
  
       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 ea Anchovy, fillets, chopped
     1/2 md Tomato, ripe, cored,
            -- seeded, peeled, diced
       3 tb Butter, unsalted, chilled
            -- cut into pieces
       2 tb Chives, fresh, chopped
            Salt (to taste)
            Pepper (to taste)
       4 sm Broccoli, florets,
            -- (garnish)
  
        ** 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
  
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