| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
|
-(up to) |
| 2 |
lb |
Salmon fillets (up to) |
| 5 |
|
Shallots (up to) |
| 3 |
|
Cloves garlic |
| 2 |
|
Heads romaine lettuce |
| 1 |
ts |
Butter |
| 24 |
|
Chives; plus extra for mistakes |
| 1 |
c |
Dry white wine |
| 2 |
tb |
Creme fraiche |
| 2 |
tb |
Butter |
|
|
Salt and pepper to taste |
|
|
Snipped chives (all of the discards; snipped in 1/4" lengths) |
| 2 |
c |
Nonfat yogurt |
| 6 |
|
Cloves garlic; minced |
| 1 |
|
Minced shallot |
| 2 |
ts |
Toasted sesame oil |
| 2 |
ts |
Soy sauce |
| 1 |
sl |
(1-inch) fresh ginger root; minced |
INSTRUCTIONS
MARINADE
From: Jessica Litman <p01046@psilink.com>
Date: 22 Mar 1994 19:18:38 -0500
Nobody had a recipe, so I experimented. Here's the result. I've made it a
couple of times and served it to company:
Marinade: Combine (I used a mini food processor)
1. Cut 1 to 2 lbs fresh salmon fillets into 12 small serving size pieces,
add to marinade, and marinate, covered at room temperature for 2 hours.
2. Blanch leaves from 2 heads romaine in lightly salted boiling water for
90 seconds, drain in colander, run cold water over to chill, and drain
leaves individually on paper towels. (You will need about 36 leaves).
3. Preheat oven to 425 degrees.
4. Butter a large oven-safe skillet or 13" by 9" baking pan. Mince 4-5
shallots and 2-3 cloves garlic. Scatter minced shallot and garlic over
bottom of buttered baking pan.
5. Tie two chives together to make a long chive string. Repeat with
remaining chives until you have as many chive strings as pieces of salmon.
6. On a cutting board, arrange three blanched romaine leaves so that they
overlap in the center. Put a marinated salmon piece in the middle of the
leaves, and fold the leaves over the fillet to form a bundle. Tie the
bundle with a chive string, and put the tied bindle in the baking pan.
Repeat with remaining 11 fillet pieces. Discard marinade. Salt and pepper
the bundles, pour the wine over the top, and put the pan in the pre-heated
oven for 20 minutes.
7. Remove baking pan from oven, turn oven off. With a spatula or pancake
turner, remove the salmon bundles to a heatproof pan or plate and replace
in turned-off oven to keep warm. Pour liquid from baking pan into a small
sauce pan, and bring to a boil. If the pan or plate in the oven accumulates
more liquid, pour it off into the sauce pan. Reduce the liquid to 1/2 cup.
Stir in creme fraiche. Just before serving, cut 2 Tbsp butter into pieces
and whisk into sauce. Whisk in snipped chives. Serve salmon bundles napped
lightly with sauce.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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