Fillet of Salmon with Anchovies and Tomatoes
seeded, peeled, diced
cut into pieces
Pat salmon dry with paper towels.
Dip 1 side of each piece in flour, shaking off any excess.
Heat the clarified butter in a large skillet over medium-high heat.
Working in batches if necessary, sauté salmon floured side down, shaking the skillet occasionally to break the fish loose of the bottom, until golden. Carefully turn salmon and brown the second side.
Transfer to warm serving plates, blotting up any excess fat from the fish.
Pour off butter from the skillet and add wine, scraping up any browned bits.
Add cream, anchovies and tomato and boil until very lightly thickened, 2 to 3 minutes.
Lower heat and swirl in butter, 1 or 2 pieces at a time.
Add chives and adjust seasonings to taste.
Pour sauce over the fish, and garnish with broccoli florets, and serve.