| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Seafood | 8 | Servings | |
INGREDIENTS
| 3 | lb | Salmon Fillet |
| 1/2 | md | Onion — sliced 1/4" thick |
| 3 | Shallots — minced | |
| 1 | c | Mushrooms — sliced |
| 1 | tb | Lemon Juice |
| Salt And Pepper — to | ||
| Individual taste | ||
| pn | Nutmeg | |
| pn | Cloves, Ground | |
| Dry White Wine | ||
| 2 | tb | Brandy |
| 2 | tb | Flour |
| 2 | tb | Soft Butter |
| ds | Cayenne | |
| Parsley Sprigs — optional | ||
| Lemon Slices — optional |
INSTRUCTIONS
Dry fish with paper towels. Butter a large baking dish and arrange fish in it. Separate onions into rings. Scatter over fish. Combine shallots, mushrooms, lemon juice, salt, pepper, nutmeg and cloves. Sprinkle over fish and onions. Almost cover fish with wine. Bake at 350'F. for 20 to 30 minutes, or until fish flakes. Remove from oven. With a baster, remove all cooking liquid to a small saucepaan. Reduce liquid over high heat to 1-1/4 cups. Warm brandy in a ladle. Light it carefully. Pour flaming brandy into reduced liquid. Cream together flour and butter. Add to liquid. Stir mixture constantly over medium heat. When thick, add cayenne and pour over fish. Garnish with parsley and lemons. Recipe By : Gary Watson <watson@rahul.net> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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