INGREDIENTS

INSTRUCTIONS

Butter 4 individual, shallow, flame-proof casseroles and set aside.
Trim and discard the thin belly section from the salmon fillets and
season the fillets on both sides with salt and pepper. Place the
salmon in the center of the casseroles and surround the fillets, in
this order, with the peas, fava beans, snow peas, bacon, scallions  and
lettuce. Season the vegetables with salt and pepper. Lay the  butter
slices over the vegetables. (Recipe may be made ahead to this  point
several hours ahead; cover and chill.)  Pour the fish fumet into the
dishes and place each dish on top of a  stove burner turned to high
heat. Bring the fumet to a boil. Lower  the heat to medium-high and
cook for 5 minutes, until a metal skewer  inserted into the center of
the salmon for 5 seconds feels barely  warm when touched to your lip;
the salmon will be rare.  Sprinkle the chopped mint over the vegetables
and lay the mint sprigs  on the salmon. Put the casseroles on serving
plates and serve  immediately.  Yield: 4 servings  FISH FUMET:  Remove
the gills and eyes from the fish, or have your fish store do  it. Cut
the heads and bones across into 4-inch pieces. Put them in a  shallow
pan and cover with cold water: Let stand for 1 hour, changing  the
water twice. Drain.  Heat the oil in a large pot over medium heat. Add
the onion, fennel,  leek, peppercorns, salt, parsley and bay leaf. Turn
the heat to  medium-low and cook until the vegetables are softened but
not  browned, about 4 minutes. Add the fish bones and cook, stirring
from  time to time, until the bones and any flesh around the bones turn
from translucent to white, about 12 minutes. Add the wine and water
and bring to a boil. Boil for 10 minutes, skimming off the foam as it
rises to the top. Remove from the heat and let rest for 10 minutes.
Strain the fumet through a fine-mesh sieve, pressing firmly on the
solids to extract as much of the flavorful liquid as possible. If you
have more than 3 cups of fumet, place the liquid in a clean saucepan
and boil until reduced to 3 cups. Store, tightly covered, in the
refrigerator for up to 3 days, or in the freezer for up to 2 months.
Yield: 3 cups  Converted by MC_Buster.  Per serving: 2083 Calories
(kcal); 99g Total Fat; (46% calories from  fat); 164g Protein; 96g
Carbohydrate; 478mg Cholesterol; 627mg Sodium  Food Exchanges: 1/2
Grain(Starch); 19 Lean Meat; 16 1/2 Vegetable; 0  Fruit; 14 1/2 Fat; 0
Other Carbohydrates  Recipe by: COOKING LIVE SHOW #CL9358  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 2859
Calories From Fat: 557
Total Fat: 63.4g
Cholesterol: 503.7mg
Sodium: 1843mg
Potassium: 5680.5mg
Carbohydrates: 325.7g
Fiber: 26.6g
Sugar: 19.3g
Protein: 206g