![]() In a medium bowl, combine the arugula, tomatoes, and crabmeat. Remove from the heat so that the sauce does not boil and set aside while you assemble the garnish. Add the Meuniere Compound Butter and stir until the butter has melted into the broth to form a sauce that is thick enough to coat the back of a spoon. Add the chicken stock and cook, stirring occasionally, until reduced in volume by two-thirds. Cook until the shallots are translucent, then add the potatoes and artichoke bottoms and cook, tossing, for 2 to 3 minutes, or until lightly golden and heated through. Add the remaining 2 tablespoons of clarified butter or oil and, when hot, add the shallots. ![]() Wipe the skillet clean with paper towels and return it to the stovetop over medium-high heat. If the fillets are not completely cooked through, transfer to the oven to finish cooking while you make the sauce. Remove the fish from the skillet to an oven proof pan. When the oil-butter mixture is very hot, add the fillets and cook until crisp and browned on both sides, 2 to 3 minutes per side. Immediately add 2 tablespoons of the clarified butter or oil. When hot, add the butter and cook, swirling the pan, until the butter is golden brown and has a nutty fragrance. Heat a large nonstick skillet over medium-high heat. Season the fish fillets on both sides with salt and pepper and then lightly dredge in the flour, shaking to remove any excess. ![]() Prepare the Meuniere Compound Butter according to the recipe below and refrigerate until you are ready to cook the fish.
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