one 6-oz. salmon (or other firm fish) fillet for each serving
Kosher salt and freshly ground black pepper
Olive oil
Lemon-Thyme-Tarragon Butter (see below)
Season the presentation side of fish fillets with Kosher salt and freshly ground pepper. In a nonstick skillet, heat olive oil until smoking. Place fillets, seasoned-side down, and sear until golden brown, about 2 minutes. Season fillets again with Kosher salt and black pepper, and turn, searing the other side. Remove fillets and place on baking sheet.
Just prior to service, place seared fillets in preheated 500F. oven for 5 to 7 minutes. Place a 1 T. serving of herb butter on top fish. Serve immediately.
Source: Charles Vollmer
1 T. shallot, minced
1/4 c. dry white wine (sparkling wine is good)
1/4 t. dried tarragon
1 T. fresh lemon thyme, minced
6-8 T. butter, room temperature
In a small saucepan, boil shallot, wine, and tarragon until the liquid is evaporated, about 5 minutes. Set aside to cool.
In a small bowl, blend butter with shallot tarragon mixture. Stir in lemon thyme. Salt and pepper to taste.
Place butter on plastic wrap and form into a log. Slice into 1 T. servings.
Source: Lena Zentall
Prepared by: Lena for the April 2000 meeting