Instructions: 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.

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.

Title: Clarified butter
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Serves: 1

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.

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