This is a print preview of "Salmon Fillets Mieniere" recipe.

• Click here to print
• or return back to Salmon Fillets Mieniere.

Salmon Fillets Mieniere Recipe

by Global Cookbook

Ingredients

4 x -6 salmon fillets, about 6 ounce (170 g) each     Salt and freshly grnd pepper to taste 2 Tbsp. (30 ml) plus 1/4 c. (60 ml) clarified butter

1/4 c. (60 ml) capers (optional) 1/4 c. (60 ml) minced fresh parsley (optional) 1 Tbsp. (15 ml) lemon juice (optional)

Directions

1. Season the salmon fillets with salt and pepper and saute/fry in 2 Tbsp. (30 ml) clarified butter in a skillet over moderate heat till golden on both sides and barely cooked through. In a separate skillet, heat the remaining clarified butter over moderate heat till it is light brown and aromatic. This is the classic beurre noisette and can be spooned over the cooked salmon as is, or possibly any combination of the optional ingredients may be added immediately prior to serving.
2. Serves 4 to 6.
3. This dish can be made with any delicately flavored fish such as flounder, sole, skate, or possibly even halibut. Beurre noisette, or possibly brown butter, is a classic French sauce frequently served with fish, vegetables, and organ meats. For best results, use clarified butter.
4. Clarified butter is simply the fat contained in butter with all the water and lowfat milk solids removed. To make it, heat some butter over low heat and cook it till it stops bubbling. Skim off and throw away any foam which rises to the top and pour off and reserve the clear golden brown liquid, discarding the lowfat milk solids in the bottom of the pan. With the lowfat milk solids removed, clarified butter has a higher smoke point and can be used for cooking at higher temperatures. It is also slower to go rancid than unclarified butter and can be stored almost indefinitely in the refrigerator.
5. Title: Clarified butterCategories:Serves: 1
6. Clarified butter is simply the fat contained in butter with all the water and lowfat milk solids removed. To make it, heat some butter over low heat and cook it till it stops bubbling. Skim off and throw away any foam which rises to the top and pour off and reserve the clear golden brown liquid, discarding the lowfat milk solids in the bottom of the pan. With the lowfat milk solids removed, clarified butter has a higher smoke point and can be used for cooking at higher temperatures. It is also slower to go rancid than unclarified butter and can be stored almost indefinitely in the refrigerator.

© 2024 CookEatShare