Salmon Meunière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- salmon
- clarified butter
- flour
- salt and pepper
Instructions
- Slice the salmon into pieces that are not too thick. Season the slices and dust them lightly with flour. Cook them in a pan with hot clarified butter. It is important that the salmon be seared and that the cooking be rapid. The salmon may be served, at your discretion, in one of the two forms indicated in the article "Cooking Fish Meunière" — either with beurre noisette (brown butter) and fresh lemon, or with the alternative finish specified in that reference.