Tools of the Trade
- Chef’s Knife
- Nonstick Skillet
- 1 Fish Spatula and 1 regular
Ingredients
- Extra-virgin olive oil, fill half of the skillet
- Unsalted sweet cream butter or creole compound butter
- Plastic cutting board
- Kosher Salt, Course
- Dreux Boys Creole Seasonings 1940 Medium
- Salmon Filet – skinless
- 1 lemon
Directions
- Remove the bones from the fish
- Cut into serving size portions
- Add Olive oil to the pan, medium heat
- Rinse and dry the fish with paper towel
- Add a heavy layer of Dreux Boys Creole Seasonings 1940 Medium to fish
- Lay the fish in the pan, seasoned side down, set timer 2 minutes (this is the presentation side)
- Season the top side while the fish is cooking
- Flip it, set 2 minutes timer
- Remove to the serving plate
- Squeeze fresh lemon juice over the fish
- Add a pat of butter or creole compound butter to the fish
- Dust with 1940 Dreux Boys (remove this step if you use creole compound butter)
- Small pinch of kosher salt, serve
