Name: Baked Salmon in White Wine
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

O Christless man! You too will hear that voice. Your soul will hear it in hell, your body will hear it in the grave; and death and hell will give up the dead which are in them. You will not hear His voice now, but you must hear it then. You will come forth, like Lazarus, and stand before God. Perhaps you would like to lie still in the grave. Oh! Let the rocks fall on me, and the mountains cover me. Perhaps you will cling to the sides of the grave, and clasp your frail coffin in your arms. Perhaps your soul would wish to lie still in hell. Oh! Let me alone! Let the burning wave go over forever, let the worm gnaw and never die. But you must come forth to the resurrection of damnation. You must rise to shame and everlasting contempt.

Robert Murray McCheyne

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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