Pan Seared Salmon with Fish Velote Sauce, Sautéed Cherry Tomatoes,
Asparagus, and Winter Squashes

  Pan Seared Salmon

salmon filets
2  T              clarified butter
                    salt
                    ground white pepper

-  rub salmon filets with salt and pepper
-  heat clarified butter until smoke appears
-  sauté salmon until golden brown on both side
   and cooked throughout
 

  Fish Velote Sauce

Fish stock can be substituted with fish boillion cubes and water but then be careful not to add salt for seasoning without tasting.

4 cp         fish stock
3/4 cp      blond roux
               salt
               ground white pepper

-  you may not need all the roux, you may need
   more
-  bring the fish stock to a boil and add the roux
   a little at a time
-  bring heat down to med high and let roux cook
   in for a minute
-  while stirring the roux will get thicker after one
   minute
-  add roux until sauce is desired consistency (not
   to thick)
-  season to taste with salt and pepper
 

  Sautéed Cherry Tomatoes

                  cherry tomatoes
                  clarified butter
                  salt
                  ground white pepper

-  heat clarified butter until smoke appears
-  sauté tomatoes for only two minutes, rolling
   tomatoes around
-  add salt and pepper when finished

  Asparagus

-  boil or sauté asparagus until cooked

  Winter Squashes

-  recipe for butternut and spaghetti squash