| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Mike03 |
10 |
servings |
INGREDIENTS
| 1 |
|
Whole Salmon – (4 to 5 lbs); scaled, gutted, |
|
|
And washed |
| 5 |
tb |
Olive oil |
| 2 |
tb |
Kosher salt |
| 1 |
tb |
Freshly-ground black pepper |
| 2 |
oz |
Fresh tarragon bunch |
| 2 |
lb |
Carrots; peeled, sliced |
|
|
On the bias; 1" thick |
| 6 |
lg |
Vidalia onions or other sweets; peeled, and |
|
|
Cut into 1/8ths |
| 1 |
lb |
Leeks; well washed, |
|
|
And cut into 1" pieces |
INSTRUCTIONS
Preheat oven to 450 degrees. Rub the salmon on all sides with 3 tablespoons
of the oil and season inside and out with salt and pepper. Place the
tarragon bunch inside the cavity of the fish. Put the vegetables in a large
roasting pan, coat with the remainder of the oil, season with salt and
pepper and mix to combine. Place the salmon on the bed of vegetables. Place
the roaasting pan in the oven and cook for 45 minutes or until the fish is
thoroughly cooked. Carefully lift the fish out of the pan and place on a
platter along with the roasted vegetables. Serve by portioning out the fish
using two large spoons; filleting as you go first the top fillet, discard
the center bone and then serve the bottom fillet. This recipe yields 10 to
12 portions as part of a buffet.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C19 broadcast 04-21-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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