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This
recipe is suitable for a small whole fish, from 3 to 6 pounds. Attention salmon
angler: If your catch of the day is a grilse or a small salmon, you found the
right recipe. Also see the recipes
SALMON BAKED IN FOIL or
GRILLED WHOLE SALMON WITH LEMON-RICE STUFFING. Thes e two
recipes are also great for the catch of the day.
Serves: 6
one 5 pound whole
dressed salmon
to taste salt and freshly ground pepper
3 tablespoons
shallots, chopped
2 cups fish stock
2 cups white wine
2 tablespoons
soft butter
4 tablespoons flour
6 medium mushroom caps
1 ounce
butter
1 tablespoon lemon juice
PREPARATION
Preheat
oven to 425 degrees. Scale salmon. Wash under cold water. Pat dry. Place the
whole fish, lying flat on a baking pan large enough to hold the salmon. Season
the cavity with salt and pepper. Sprinkle the shallots around the fish. Pour
the fish stock and wine in the pan. Measure the salmon at its thickest part.
Bake 12 minutes per inch thickness. Baste the fish occasionally. When the
salmon in done, transfer to a large serving platter. Remove skin from the top
side. Cover with foil, and keep in a warm place. Strain the cooking liquid and
reduce to two cups. Combine the butter and flour to form a smooth paste called
beurre manié. Whip the mixture into the boiling stock to make a creamy
sauce. Season to taste. Pour any juice from the platter in the sauce. Reduce
the sauce to a medium-thick consistency. Pour a small amount over salmon. Saute
the cleaned mushroom caps in butter and lemon juice.
PRESENTATION
Starting at tail end, use a fish knife and fork to cut the top fillet into
serving size portions. Slide knife between the fillet and bone to lift the
portions. Arrange each portion in the center of warm plates. Before serving the
bottom fillet, lift off tail and pull backbone away from flesh, removing the
head all in one piece. Bottom fillet is now boneless and easy to lift into
serving size portions. Free skin from portions before serving. Spoon the sauce
over salmon. Top with a mushroom cap. Serve with small parsleyed potatoes, and
vegetables.
