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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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We don't get much fresh seafood around here. So when I see some whole salmon in the grocery store, I snap it up and make this elegant entree. Ingredients:
3/4 cup white wine or chicken broth |
3/4 cup chopped celery leaves |
1 small onion, finely chopped |
2 lemon slices |
8 fresh basil leaves |
2 teaspoons dried tarragon |
1 teaspoon dried rosemary, crushed |
1/4 teaspoon dried thyme |
1 whole salmon (about 10 pounds) |
1-1/2 teaspoons salt |
wine sauce: |
2 green onions, chopped |
1/2 cup butter |
6 tablespoons king arthur unbleached all-purpose flour |
2-1/3 cups water |
2-1/3 cups white wine or chicken broth |
2 egg yolks, lightly beaten |
1/2 cup heavy whipping cream |
salt and pepper to taste |
Directions:
1. In a saucepan over medium heat, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. Remove head and tail from salmon if desired. Place a double thickness of heavy-duty foil on a baking sheet (longer than the length of the fish). Grease foil. Place salmon on foil; sprinkle the cavity with salt. Pour herb sauce over fish. Fold foil over fish and seal tightly.
3. Bake at 375° for 60-75 minutes or until fish flakes easily with a fork.
4. Place salmon on a serving platter and keep warm. Strain cooking juices, reserving 1/3 cup. In a large saucepan, saute green onions in butter until tender. Stir in flour until blended. Gradually stir in the water, wine and reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Reduce heat. Stir a small amount of hot liquid into egg yolks; return all to the pan, stirring constantly. Add the cream, salt and pepper. Cook and stir until mixture reaches 160°. Serve with the salmon. Yield: 12-14 servings.
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