| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | British | Seafood | 12 | Servings |
INGREDIENTS
| 1 | Whole 7-8 lb. salmon | |
| Salt | ||
| 1/2 | Lemon, juice only | |
| 1 | Green-black lobster brain OR | |
| 4 | T | Reduced lobster stock * |
| 6 | oz | Butter |
INSTRUCTIONS
Note: Lobster stock should be made from shells and heads, then heavily reduced to make 3-4 tablespoons. Scale, gut and wipe the fish. Rub the inside cavity with salt. If you have a fish kettle, steam the salmon whole over boiling water for 30-35 minutes (making sure the water is kept topped up). Or wrap the fish in lightly oiled foil and bake it in the oven for an hour at 325 F (170 C) gas mark 3. Leave it to rest while you make the butter. Warm the lemon juice in a small basin over a saucepan of simmering water. Beat in the nuggets of cold butter, adding more as each one melts. Do this gently ~ it can split if you overheat it (revive it with a quick splash of cold water). When you have an unctuous smooth sauce like thin cream, sieve and whisk in the green goo from the head of the lobster - which immediately turns the butter a wonderful orange-pink. Serve the salmon when it is just cool but still sweet-flavoured and full of its own juices, with piping hot baked potatoes and warm lobster butter. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 30.5mg
Sodium: 25.8mg
Potassium: 8.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g