Subject: Salmon Fillets in Beurre Noisette
From: Unicorn (unicorn@indenial.com)
Date: Thu Dec 05 2002 - 10:53:43 EST
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FOOD FUNNY
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Linda Hadley in Florida writes, "Chef, this was passed along to me by
a friend in Chicago who tells me it's from the Salt Lake Tribune. I
thought it worthy of your attention."
The menu at the Coffee Garden at 900 East and 900 South in Salt Lake
City has included a scrumptious selection of quiche for about 10
years. The recipe calls for four fresh eggs for each quiche. A Salt
Lake County Health Department inspector paid a visit recently and
pointed out that research by the Food and Drug Administration
indicates that one in four eggs carries salmonella bacterium, so
restaurants should never use more than three eggs when preparing
quiche. The manager on duty wondered aloud if simply throwing out
three eggs from each dozen and using the remaining nine in
four-egg-quiches would serve the same purpose. The inspector wasn't
sure, but she said she would research it.
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TODAY'S RECIPE
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This dish can be made with any delicately flavored fish such as
flounder, sole, skate, or even halibut. Beurre noisette, or brown
butter, is a classic French sauce frequently served with fish,
vegetables, and organ meats. For best results, use clarified butter.
Clarified butter is simply the fat contained in butter with all the
water and milk solids removed. To make it, melt some butter over low
heat and cook it until it stops bubbling. Skim off and discard any
foam that rises to the top and pour off and reserve the clear golden
liquid, discarding the milk solids in the bottom of the pan. With the
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.
Salmon Fillets in Beurre Noisette
4-6 salmon fillets, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) plus 1/4 cup (60 ml) clarified butter
1/4 cup (60 ml) capers (optional)
1/4 cup (60 ml) chopped fresh parsley (optional)
1 Tbs (15 ml) lemon juice (optional)
Season the salmon fillets with salt and pepper and saute in 2
tablespoons (30 ml) clarified butter in a skillet over moderate heat
until golden brown on both sides and barely cooked through. In a
separate skillet, heat the remaining clarified butter over moderate
heat until it is light brown and aromatic. This is the classic beurre
noisette and can be spooned over the cooked salmon as is, or any
combination of the optional ingredients may be added immediately prior
to serving. Serves 4 to 6.
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