Salmon With Dandelion Sauce

• 2 cups finely shredded dandelion greens
• 4 tablespoons butter
• 2 teaspoons white vinegar
• 2 cups fish or clam broth
• 1 cup heavy cream
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons clarified butter (see instructions)
• 2 1/4 pounds skinless, boneless salmon fillets, cut into six portions of equal weight
• 6 teaspoons black sturgeon or red salmon caviar

1. Rinse the dandelion greens and discard any tough stems.
2. Drain, shred finely and set aside.
3. Heat 2 tablespoons of the butter and vinegar in a saucepan until the butter melts.
4. Add the dandelion greens and cover.
5. Cook, stirring occasionally, until wilted, about 30 seconds.
6. Set aside.
7. Meanwhile, put the broth into a saucepan and cook down over relatively high heat until reduced to about 1/2 cup.
8. Add the cream and return to a boil.
9. Let cook over moderately high heat about 5 minutes.
10. Swirl in the remaining 2 tablespoons butter and remove from the heat.
11. Add salt and pepper to taste.
12. Blend the sauce with the dandelion mixture.
13. Heat the clarified butter in a skillet large enough to hold the salmon pieces in one layer without crowding.
14. When quite hot, cook salmon pieces about 1 1/2 minutes over fairly high heat on one side.
15. Turn carefully and cook for about 1 1/2 minutes on the second side.
16. Spoon equal portions of the dandelion sauce onto the middle of six hot plates.
17. Put one salmon piece in the center of each serving.
18. Top each salmon piece with a teaspoon of caviar and serve.

dandelion greens, butter, white vinegar, fish, heavy cream, salt, freshly ground pepper, butter, skinless, black sturgeon

Taken from cooking.nytimes.com/recipes/6160 (may not work)