| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Hmong | Fish*shell, Main dish | 12 | Servings |
INGREDIENTS
| 5 | lb | Salmon, cleaned [1 fish] |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 3 | Lemons, sliced | |
| 1/2 | c | Fresh dill |
| 1/2 | c | Fresh parsley sprigs |
| 2 | T | Butter, melted |
| 2 | T | Butter |
| 2 | T | All-purpose flour |
| 1/2 | c | Milk |
| 1/2 | c | Dry white wine |
| 1/2 | c | Whipping cream |
| 3/4 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | c | Fresh dill, chopped |
INSTRUCTIONS
Buying Tip: When buying fresh fish, flesh should be firm, spring back when touched and smell fresh. Fish should have unclouded eyes and bright red gills. To determine thickness of fish, use a ruler, placed perpendicular to the backbone, and a flat edge across the side of the fish, at right angle to the ruler. Read ruler where the two intersect. Let salmon stand at room temperature for 30 minutes. Using sharp chef's knife, firmly cut off fish head behind gills (or have fishmonger remove it). Rinse under cold water; pat dry. Season inside and out with salt and pepper. Line baking sheet with foil; arrange one-third of the lemon slices in lengthwise row along centre. Top with salmon. Fill body cavity with dill, parsley and another third of the lemons. Brush butter over salmon; top with remaining lemons. Measure thickest part of salmon; calculate 12-15 minutes cooking time for every 1 inch of thickness. Crumple up foil around fish to hold juices, leaving salmon uncovered. Bake salmon in 450F 230C oven for about 45 minutes or until flesh at thickest part is opaque and flakes easily when tested with fork. Remove from oven and tent with foil; let stand for 5 minutes. With baster or spoon, remove 1/4 cup pan juices; set aside. Creamy Dill Wine Sauce: In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 1 minute. Gradually whisk in milk, wine, cream, salt and pepper; cook, whisking, for 5 minutes or until boiling and thickened. Stir in reserved pan juices; reduce heat and simmer for 5 minutes. Keep warm over low heat while carving salmon; stir in dill. to serve salmon, discard lemon on top. cut lengthwise along backbone through to bone. Starting at backbone, gently pull off skin; discard. Cut along midline (This is the natural fold between the back flesh and the flesh on the rib bones.) parallel to backbone, through to bone. Cut crosswise into 4-inch wide portions. Insert spatula between meat and bones, lift salmon portions to warmed serving plates. Gently lift exposed bones away from the other side of salmon; discard. Repeat cutting along midline as in Step 5, then into portions; ease salmon away from skin. Serve with warm sauce. Source: Canadian Living magazine, Sep 94 Presented in article "Cooking Lesson" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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