Whole Salmon Baked in Foil

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Whole Salmon Baked in Foil

Ingredients:


1 whole salmon,cleaned
3/4 cup dry white wine,or equal parts of freshly squeezed lemon juice and water
3 minced shallots,or 1 small onion minced
celery leaves from a small stalk
8 basil leaves
3 tarragon sprigs
2 rosemary sprigs
2 lemon slices with peel
salt to taste
white wine sauce(see following recipe)

Cooking Method:
Leave salmon whole or remove the head.Rinse under cold running water and place on paper toweling to dry.Place the wine in a saucepan and add the remaining ingredients,except the salt and wine sauce.Let the resulting mixture simmer,uncovered,1/2 hour without boiling.
Preheat the oven to 375°F(190°C). Place salmon lengthwise on a long sheet of foil,bring up the edges and pour the wine mixture over the fish.Sprinkle with salt.
Completely enclose the fish,crimping the foil to seal the edges tightly.Place the foil-wrapped fish in a large baking pan and transfer to the oven.Bake until the fish flakes easily when tested with a fork,about 1 hour.Serve salmon baked in foil hot with white wine sauce.
Note:A small 3-or4-pound center cut of salmon may be baked in exactly the same manner as the whole salmon.For a center cut of that size,use half the wine-herb mixture and prepare half the amount of sauce.Cook 10 minutes a pound in 375°F(190°C) oven.

Whole Salmon Baked in Foil

White Wine Sauce
Ingredients:


1/4 pound butter
2 shallots
6 tablespoons flour
liquid from salmon baked in foil

equal parts dry white wine and boiling water
1/2 cup cream
salt and freshly ground black pepper to taste
2 eggs yolks:

Cooking Method:
While the salmon is baking,melt the butter in a saucepan and add the shallots.Cook until transparent but not brown.Using a wire whisk,stir in the flour until it is well blended.Cook over low heat 3 minutes.Let stand until the fish is done.
When the dish is removed from the oven,use the large spoon to dip out the juices and add to the butter mixture in the saucepan,stirring constantly over moderate heat.Continue stirring vigorously and add enough wine and boiling water to make 5 cups of liquid.
Cook the liquid,stirring,until thickened and smooth.Add the cream and season with salt and pepper.Strain through a fine sieve.Just before serving,reheat and add the egg yolks lightly beaten with a little of the hot sauce.Cook 2 minutes over low heat but do not let boil.
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