| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood, Chef |
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 |
tb |
Honey |
| 1 |
|
Carrot; shredded salt |
| 3 |
tb |
Chicken fat; (You should have some around) |
| 2 |
c |
White wine |
|
|
Additional honey |
|
|
Additional arugula |
INSTRUCTIONS
PIERRE LARUE RHXV36V
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
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