Salmon piccata

Season the fillets with kosher salt, black pepper and cayenne, then sprinkle with a little flour and pat it on evenly.

Heat a tablespoon or two of clarified butter in a nonstick skillet over medium-high for about three minutes.

Add the salmon flour side down and sear two and a half minutes (a minute more for thicker fillets, less for thinner).

Turn and sear the second side two minutes, to about 75 to 80 percent done; remove to a plate and cover loosely with foil.

Add the drained capers and crush them lightly with a fork.

Add a little white wine, the juice and zest of one lemon, swirl and reduce about a minute, by at least half.

Reduce the heat to low, add a couple tablespoons of cold butter and swirl or stir until almost melted.

Return the salmon and its juices, finish blending in the butter and spoon sauce over the fish.

Thin with a tablespoon of water if too thick; add a big pinch of chopped parsley, spoon over again and turn off the heat.

Plate with Parisian potatoes and a grilled tomato and spoon over plenty of sauce.