| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Seafood, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Whole side of salmon (2 lb) skin and bones removed |
| 1 |
tb |
Oil |
| 1 |
c |
Minced onion |
| 1/2 |
c |
White wine |
| 2 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 5 |
tb |
Butter |
| 2 |
c |
Fresh bread crumbs |
| 1 |
c |
Chopped parsley |
| 3 |
tb |
Chopped fresh tarragon |
| 2 |
ts |
Chopped fresh thyme |
| 1/2 |
c |
Sherry |
INSTRUCTIONS
COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large pot,
place over medium heat and cook for 5 minutes. Add bread crumbs. Cook,
stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add
parsley, tarragon and thyme. Lay fillet on work surface and carefully
butterfly it by cutting in half to give you 2 thin fillets. Lay down a
piece of parchment paper larger than the 2 fillets side by side. Brush it
with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming
a large rectangular fillet of salmon. Spread cool stuffing evenly over the
salmon and roll up the salmon cigarette style. Use the paper underneath to
assist rolling tightly into a cylinder. Preheat oven to 350F. Place salmon
roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a
saucepan; cook, reducing by half. Remove from heat and whisk in the
remaining butter. Unwrap the salmon from the paper and place on a platter.
Pour the sauce over and serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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