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CATEGORY CUISINE TAG YIELD
Seafood, Meats Chef, Seafood 1 Servings

INGREDIENTS

3 lb TO 5 lb fresh Salmon, Or
frozen for better yuk
2 lb Fresh arugula, frozen if
you can find it<G>
1 Head garlic, peeled crushed
1/2 lb Ripe red currents or salmon
Berries
2 T Honey
1 Carrot, shredded
1 t salt
3 T Chicken fat, You should
have some around
2 c White wine
Additional honey
Additional arugula

INSTRUCTIONS

Remove head and entrils of fish, skin it and reserve the skin. Wash
cavity and rub whole with salt. Let stand for one hour, rinse and cut
crosswise into one-pound pieces. Use the head and tail for a stock to
make sauce if you wish.  Fry the fish skin in the chicken fat until
crisp. Strain and reserve the liquor. Rinse the arugula in warm (not
hot) water. Drain and chop coarsely. Saute' the garlic, carrot and
honey together in the fish/chicken fat until soft. Toss with the
arugula and berries and stuff the fish pieces. Bake at 325 degrees  for
15 minutes per pound in a covered dish. Remove cover, brush fish  with
additional honey, pour in 1-2 cups white wine and brown for 3-5
minutes a pound. Top with additional berries and fresh arugula. Serve
cooled slightly with fresh cooked sliced carrots and peas. Yuk! Yum?
Who knows I made it up Pierre MM Format Norma Wrenn npxr56b  Posted to
MM-Recipes Digest  by Paul <paular@wwa.com> on Aug 10, 1998

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2560
Calories From Fat: 588
Total Fat: 65.7g
Cholesterol: 313mg
Sodium: 29872.1mg
Potassium: 6550.4mg
Carbohydrates: 137.7g
Fiber: 22.3g
Sugar: 100.5g
Protein: 275.3g


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