Whole Salmon Baked in Foil
- Servings : 12
- Prep Time : 15m
- Cook Time : 60m
- Ready In : 1:15 h
- 1 whole salmon,cleaned and head removed
- 1/4 cup (60 ml) dry white wine
- 1 small yellow onion,peeled and minced
- celery leaves
- 8 basil leaves
- 3 tarragon sprigs
- 2 rosemary sprigs
- orange slices with peel
- white wine sauce(recipe follows)
- For White Wine Sauce:1/4 pound(120 g) unsalted butter
- 2 shallots,minced
- 6 tablespoons all-purpose flour
- liquid in which salmon baked
- equal parts dry white wine and boilinf water
- 1/2 cup (125 ml) cream
- 2 egg yolks
- salt and freshly ground black pepper
Leave salmon whole or remove the head. Rinse under cold running water and place on paper toweling to dry.
Place the wine in a saucepan and add the remaining ingredients,except the salt and wine sauce. Let the resulting mixture simmer,uncovered,1/2 hour without boiling.Preheat the oven to 375°F(190°C).
Place salmon lengthwise on a long sheet of foil,bring up the edges and pour the wine mixture over the fish.Sprinkle with salt. Completely enclose the fish,crimping the foil to seal the edges tightly. Place the foil-wrapped fish in a large baking pan and transfer to the oven. Bake until the fish flakes easily when tested with a fork,about 1 hour.
Serve salmon baked in foil hot with white wine sauce. Note:A small 3-or4-pound center cut of salmon may be baked in exactly the same manner as the whole salmon. For a center cut of that size,use half the wine-herb mixture and prepare half the amount of sauce.Cook 10 minutes a pound in 375°F(190°C) oven.
For White Wine Sauce: While the salmon is baking,melt the butter in a saucepan and add the shallots. Cook until transparent but not brown.Using a wire whisk,stir in the flour until it is well blended. Cook over low heat 3 minutes.Let stand until the fish is done.
When the dish is removed from the oven,use the large spoon to dip out the juices and add to the butter mixture in the saucepan,stirring constantly over moderate heat .Continue stirring vigorously and add enough wine and boiling water to make 5 cups of liquid. Cook the liquid,stirring,until thickened and smooth. Add the cream and season with salt and pepper.Strain through a fine sieve.Just before serving,reheat and add the egg yolks lightly beaten with a little of the hot sauce. Cook 2 minutes over low heat but do not let boil.
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