Salmon Meuniere

This rich, decadently buttery dish is a Rito classic that has gained popularity across the land because of how quick and simple it is to make, and how easy it is to replace with more readily available fish.

Ingredients

2 salmon steaks, cut in half
2 cups of goat butter, divided
2/3 cup of finely chopped Hylian herb
rock salt

ground black pepper
Tabantha wheat flour, to coat
1 tbsp of wildberry juice

Directions

1) Season the salmon with salt and pepper, then lightly coat with flour.
2) Heat half of the butter in a pan over medium heat until hot, then cook the salmon for about 4 minutes on each side.
3) Dampened the herb, then sprinkle onto the salmon and set aside.
4) Add the other half of the butter, as well as the wildberry juice, to the pan and cook until just browned, then pour over salmon. Serve immediately.

Preparation Time

5 minutes

Cook time

10 minutes

Total time

15 minutes

Yield

4 servings

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This is the kind of recipe where you have to be quick. Prep to plate should all take less than 15 minutes, and because of the butter, the dish must be served immediately. Fancy Hylian chefs have taken to using clarified butter, which is butter with the milk solids separated out, instead of whole.