1 lb Salmon, fillets, trimmed,

           -- skin removed, cut into
           -- 2 ounce pieces on a
           -- diagonal
           Flour, all purpose
    1/4 c  Butter, clarified **

    1/4 c  Wine, white, dry

    1/2 c  Cream, whipping

      3 ea Anchovy, fillets, chopped

    1/2 md Tomato, ripe, cored,

           -- seeded, peeled, diced
      3 tb Butter, unsalted, chilled

           -- cut into pieces
      2 tb Chives, fresh, chopped

           Salt (to taste)
           Pepper (to taste)
      4 sm Broccoli, florets,

           -- (garnish)
       ** See recipe for Clarified Butter.
       Pat salmon dry with paper towels.  Dip 1 side of each piece in
  flour, shaking off any excess.
       Heat the clarified butter in a large skillet over medium-high
  heat.  Working in batches if necessary, saute salmon floured side
  down, shaking the skillet occasionally to break the fish loose of the
  bottom, until golden ( 1 1/2 to 2 minutes.)
       Carefully turn salmon and brown the second side.
       Transfer to warm serving plates, blotting up any excess fat from
  the fish.  Keep warm.
       Pour off butter from the skillet and add wine, scraping up any
  browned bits.
       Add cream, anchovies and tomato and boil until very lightly
  thickened, 2 to 3 minutes.
       Lower heat and swirl in butter, 1 or 2 pieces at a time.
       Add chives and adjust seasonings to taste.
       Pour sauce over the fish, and garnish with broccoli florets, and
  serve.
       Source:  New York's Master Chefs, Bon Appetit Magazine
       :  Written by Richard Sax, Photographs by Nancy McFarland
       :  The Knapp Press, Los Angeles, 1985
       Chef:   Andy Kisler, Vienna 79 Restaurant, New York