How to Make Hearty Salmon Meuniere from Zelda Breath of the Wild

A Hyrule seafood specialty, complete with a tangy butter sauce.

What You Need:

Fish:
2 salmon filets
1/4 cup flour
Salt + pepper to taste
1/2 TBL canola oil
1 TBL butter

Butter Sauce:
3/4 cups white wine
3 TBL lemon juice
1 garlic clove, smashed
7 TBL butter
2 TBL chopped parsley
Salt + Pepper to taste

Take a 1 stick of butter and slice it up into cubes. Place all but one tablespoon in a small bowl and place it in the freezer. Season salmon cutlets with salt and pepper, both sides. Allow to sit for 5 minutes, meat side up. Then, dredge lightly in flour, both sides. Place on a clean plate.

In a small non-stick pan, melt canola oil and the tablespoon of butter you saved over medium-high heat. Once butter begins to foam, place salmon meat side down. Fry on 4-6 minutes both sides or until lightly golden. Remove from pan and keep in a warm toaster oven while you make your sauce.

Clean off the pan with a paper towel, getting out all the fat you can. Then, add your white wine, lemon juice and 1 smashed garlic clove. Cook on high heat until it reduces to a few tablespoons, about 8-10 minutes.

Turn off the heat and add cold butter all at once straight from the freezer. Stir until it melts. You can place it over low heat if you wish. Add chopped parsley and season to taste with salt and pepper. Pour over fish cutlets and serve immediately.

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