|
2 |
On a
medium-high setting, heat a nonstick skillet.
Toss the salmon in flour to coat very lightly.
Heat the butter and oil in the skillet. When the
butter melts, add the salmon and stir to coat
with butter. Add the mushrooms and shallots to
the pan. Toss gently. Sprinkle with salt and
pepper. Add the white wine, 2 T. of the Pernod,
lemon juice, tarragon, capers and broth. Cook,
stirring gently until well-blended. Stir in sour
cream., worcestershire and remaining T. of
Pernod. Taste and adjust seasoning, as needed. |