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CATEGORY CUISINE TAG YIELD
Seafood, Grains Fish, Main dish 6 Servings

INGREDIENTS

32 Chestnuts
1/2 lb Slab bacon
cut into 1/2-in cubes
2 Red cabbages
finely shredded
1/2 t Freshly ground pepper
5 lb Whole salmon
2 c Dry white wine
1/2 c Unsalted butter
2 T Unsalted butter
4 T Finely minced shallots
1 c White vinegar
1/4 t Salt

INSTRUCTIONS

PREHEAT OVEN TO 350F. Using a small knife, make a slit in each
chestnut and spread them on a cookie pan in the oven for 30-to-35
minutes. Remove from oven and when they are cool enough to handle,
peel them. Place the bacon in a large skillet over medium heat and
cook, stirring, about 5 minutes. Add the cabbage, cover and cook
another 6-to-7 minutes or until well wilted. Remove from heat, add  the
chestnuts and transfer to a bowl. Sprinkle the cavity of the  salmon
with pepper and stuff with the cabbage mixture. Place the  salmon in a
roasting pan and add 1 cup wine and 2 tablespoons butter.  Place in
oven, uncovered, for 20 minutes. Turn on its other side and  cook
another 15-to-20 minutes, or until just barely cooked at the  bone.
While the salmon is baking, prepare the sauce. In a small  saucepan
over medium heat, combine shallots, remaining wine, vinegar  and salt.
Cook until the mixture is almost dry. Remove from heat and  whisk in
remaining butter. Arrange the salmon on a large serving  platter and
offer the sauce on the side.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 687
Calories From Fat: 314
Total Fat: 35.5g
Cholesterol: 137.8mg
Sodium: 7664.7mg
Potassium: 787.6mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: <1g
Protein: 69.5g


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