| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole salmon; (apx. 10 lbs) |
| 1 |
qt |
Water |
| 2 |
c |
White wine; (sauterne) |
| 4 |
md |
Onions |
| 6 |
|
Cloves; (stuffed into each onion) |
| 14 |
|
Whole black peppers; (up to 15) |
| 1/2 |
ts |
Thyme |
| 1/4 |
ts |
White pepper |
| 1 |
ts |
Salt |
| 8 |
|
Whole allspice; (up to 10) |
| 4 |
|
Carrots; (diced) |
| 3 |
|
Stalks celery; sliced |
| 1/4 |
c |
Oil |
| 1 |
c |
Mayonnaise |
| 1 |
ts |
White horseradish; (up to 2) |
| 2 |
ts |
Prepared mustard |
|
|
Onion powder to taste |
|
|
Green pickle relish |
INSTRUCTIONS
SAUCE
In large roaster, boil water, wine, seasonings and vegetables until
vegetables are tender, about 15-20 minutes. Wrap salmon tightly in
cheesecloth, leaving enough cloth on both ends for handles. Boil on medium
flame for 15 minutes. Then turn and boil 15 minutes more. Let cool in sauce
1 hour. Remove and let drain. Wrap in foil. Chill 2 days. Combine sauce
ingredients and chill. Skin salmon and pour sauce over salmon and garnish.
Posted to JEWISH-FOOD digest V97 #313 by NLImp@aol.com on
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