| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Seafood | 4 | Servings | |
INGREDIENTS
| 4 | 4 to 6-oz salmon fillets | |
| 3 | T | Lemon juice |
| 2 | T | White wine |
| 4 | t | Olive oil |
| 3 | T | Capers |
| 1/4 | t | Dry mustard |
| Salt | ||
| 16 | Green leaf lettuce leaves | |
| 2 | T | Butter or margarine |
| 1 1/2 | t | Flour |
| 1/4 | c | Vinegar |
| 1/4 | c | Boiling water |
| 1/2 | Bouillon cube | |
| 1/4 | c | Dry mustard |
| 1 | T | Sugar |
| 1 | Egg, beaten |
INSTRUCTIONS
To prepare salmon, rinse with cold water. Pat dry with paper towels, and set aside. Combine lemon juice, white wine, olive oil, capers and 1/4 teaspoon mustard. Season to taste with salt. Pour over salmon and marinate 30 minutes, turning once. Reserve marinade. Blanch lettuce leaves in boiling water 5 seconds. Drain well. Arrange 2 leaves with stem ends overlapping at center. Spoon about 2 teaspoons marinade over lettuce. Place 1 salmon fillet on lettuce. Top with 1 or 2 more teaspoons marinade, including some of capers. Roll fillet up. Place 2 leaves on top and tuck edges under fish. Bring up bottom leaf edges. Tie package-style with string. Repeat with remaining lettuce, marinade and fillets to make 4 packages in all. Set aside. To make sauce, blend butter and flour in top of double boiler until smooth. Add vinegar, boiling water, bouillon cube half, 1/4 cup mustard, sugar and egg. Cook and stir over hot water until sauce thickens, about 10 minutes. Keep warm. Place salmon bundles on well-greased grill 4 to 5 inches from hot coals and cook 5 to 6 minutes. Turn and cook an additional 5 to 6 minutes. Remove string and serve with mustard sauce. ~-- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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