(from A Taste of Elegance Cookbook, Rudi Sodamin)
Clarify butter: In a 1-quart saucepan over low heat, bring butter to a slow boil until melted and milk solids separate from fat, 10 to 15 minutes. When bubbling almost stops, remove from heat and let stand. Skim foam from top with a spoon. Slowly pour clear yellow liquid through a small strainer into a measuring cup; discard the rest. Reserve clarified butter.
Combine flour and garlic powder on a plate and season with salt and pepper. Whisk eggs in a shallow bowl. Spread breadcrumbs on separate plate.
Divide clarified butter between two skillets and place one skillet over medium-high heat.
Lightly coat salmon fillets in flour, shake off excess. Dip into beaten eggs and coat with breadcrumbs. Place salmon in hot skillet when butter is almost smoking; cook till golden brown, 3-4 minutes per side.
Repeat with halibut in second skillet.
To serve, place one salmon fillet and one halibut fillet on each plate. Spoon some apples between them, garnish with lemon wedges, tarragon sprigs and parsley.
Gently rinse and thoroughly dry parsley leaves.
In a 10-inch frying pan or cast-iron skillet, heat oil over medium-high heat until a deep-frying thermometer registers 350° F (do not allow oil to smoke). Line a baking sheet with two sheets of paper towels. When oil is hot, add 4 parsley sprigs and fry 2-3 seconds until brilliant green and crisp. Remove with slotted spoon and transfer to baking sheet. Repeat with remaining sprigs. Use quickly.
About the Author: Sue Lobo
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