Salmon Meunière

Ingredients

• 600 gSalmon
• 30 gFlour
• 60 gButter
• 30 mlLemon
• 4 gSalt

Instructions

1. 1

   Preparation

   • Cut the salmon into not-too-thick slices (about 3–4 cm) and season with salt.
   • Place flour on a shallow plate. Lightly dredge the salmon in the flour and shake off excess.
2. 2

   Frying

   • Melt 40 g butter in a large skillet over medium–medium-high heat.
   • Fry the floured salmon in batches until golden on each side (about 2–4 minutes per side depending on thickness).
   • Remove the cooked fillets from the pan and place them on a serving plate.
3. 3

   Finish sauce & serve

   • Remove the pan from the heat, drizzle the salmon with lemon juice (about 30 ml).
   • Return the pan to the heat, add the remaining 20 g cold butter in pieces to the cooking butter and heat until the butter foams and slightly browns.
   • Pour the foaming butter immediately over the salmon and serve at once.