Dillingers Pan Seared Salmon with Lemon Dill Cream Sauce

1/4 cup clarified butter
6 skinless salmon fillets (8 ounces each)
Salt and pepper
2 cups whipping cream
1 cup chicken stock
3 tablespoons freshly cut dill
1/4 cup cornstarch whisked with 1/4 cup water
1/2 fresh lemon, squeezed
Preheat oven to 350 degrees.

Coat saute pan with clarified butter. While pan heats, season fillets with salt and pepper. When pan is hot, lay fillets into pan, dark stripe of the salmon up. Sear until brown, 1 to 2 minutes. Flip over and place into oven-proof pan. Bake 10 to 12 minutes or until done.

Combine cream and stock in pan. Add dill and 11/2 teaspoons pepper. Bring to rolling boil. Adjust heat to avoid a boil-over. Continue to boil 3 to 4 minutes, stirring frequently. Add enough cornstarch mixture to thicken while mixture boils. Mixture should coat back of spoon. Stir in lemon. Add salt to taste. Place fillets on plates and pour sauce over. Makes 6 servings.