Double Cutlet of Salmon with Anchovy Sauce
Ingredients:
8 Cutlets of salmon (3 oz. each)
2 Oz. butter
1/2 Cup of dry white wine
2 Cups heavy cream
1/4 Clove of garlic
2 Peeled and seeded tomatoes
2 Fillets of anchovy
1/3 Oz. butter to warm the tomatoes
16 Leaves of fresh tarragon (or finely chopped chives)
Salt and finely ground white pepper
To Serve 6:
Fillet the middle portion of a medium-sized salmon, removing the
skin and the bones. Each fillet is cut into equal cutlets of about 3 ounces each, 1 to 1 1/2 inches thick. Rub the salmon with salt and pepper. On a plate, place 2 pieces with the insides facing each other, so
the thick part faces the thin part of the other piece. Bind the parts together with a piece of string around the edges.
Warm the butter in a frying pan or a sautoire.
Brown the cutlets carefully on both sides and place them in a preheated oven at 350 degrees F for 8 to 10 minutes. Baste the fish 3 to 4 times with the butter while it is being fried.
Place the fish on a serving dish
and keep warm. Drain the fat. Add the white wine and the heavy cream and reduce together with the garlic to half the volume.
Coarsely chop the tomatoes and the anchovy fillets, separately. Warm the
tomatoes in the butter in a new sautoire or a small saucepan. Add some salt, pepper and anchovy. Strain the sauce and pour it over the tomatoes.
Remove the string from the fish, serve with the sauce around the cutlets and decorate the sauce with the tarragon leaves.