Braised Whole Fillet Of Salmon

INGREDIENTS

INSTRUCTIONS

MASTER RECIPE Braised Whole Fillet of Salmon in Wine and Aromatic
Vegetables  For 6 to 8 servings:  SPECIAL EQUIPMENT SUGGESTED:  A
no-stick frying pan for the diced vegetables; tweezers or pliers to
remove bones; a lightly buttered baking dish that will just hold the
fish comfortably (or an ovenproof baking and serving platter, or,
lacking either, cut the fish in half crosswise, and reassemble it
after cooking- the vegetables will mask the surgery); buttered wax
paper to cover fish.  THE AROMATIC VEGETABLES:  Cook the diced
vegetables slowly in the butter until quite tender but  not browned-
about 10 minutes.  Season lightly with salt, pepper, and  a big pinch
of dried tarragon.  PREPARING THE FISH:  Go over the salmon carefully
with your fingers to detect any little  bones; pull them out with
tweezers or pliers.  Score the skin side of  the fish. Dust with salt
and pepper, and place best side up in the  baking dish.  ASSEMBLING
Spread the cooked diced vegetables over the fish, and pour 1/2 inch of
vermouth around it.  Cover the fish with the wax paper, buttered side
down.  *Ahead-of-time note:  May be assembled an hour or more ahead to
this point; cover and  refrigerate.  BAKING:  12 to 15 minutes at 350F:
Preheat the oven to 350F.  Set the fish in the lower middle level,
and, when beginning to bubble lightly, baste the surface with the
liquid in the dish, basting several times again until the flesh feels
lightly springy to the touch.  Remove from the oven, and, holding the
fish in place with a pot cover,  drain the cooking juices into a
saucepan.  Slide the fish onto a hot  platter; cover and keep warm
while making the sauce.  VARIATIONS  AU NATURAL:  Braised Salmon Served
in Its Own Juices:  Rapidly boil down the cooking juices in the
saucepan until almost  syrupy. Pour them over the fish and vegetables,
and serve.  AROMATIC WHITE BUTTER SAUCE:  The usual and lovely butter
sauce of modern cookery can be as rich and  buttery as you wish-from 3
or 4 tablespoons to half a pound.  Using  the preceding boiled-down
juices as a base, proceed to beat in the  butter as in the lemon-butter
sauce for the broiled fish on page 83.  WINEY CREAM SAUCE:  A
reasonable and equally delectable compromise is a light veloute  sauce
made with the cooking juices, then boiled down with cream, as  follows.
Cook together 2 1/2 Tbs butter and 3 Tbs flour 2 minutes  without
coloring; off heat whisk in the hot braising juices and 1 cup  heavy
cream. Boil slowly until reduced to 1 1/2 cups; season  carefully.
(Full details for veloute sauce are on page 272.) Either serve the
fish cloaked in its vegetables and accompany with the sauce, or fold
the vegetables into the sauce and spoon over the fish.  From "The Way
to Cook", Julia Child, Alfred Knopf, 1989. ISBN  0-394-53264-3  Posted
by Stephen Ceideberg; August 9 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 1454
Calories From Fat: 547
Total Fat: 61.4g
Cholesterol: 814mg
Sodium: 3795.2mg
Potassium: 3209mg
Carbohydrates: 3.2g
Fiber: 1.6g
Sugar: 1.7g
Protein: 224.3g