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Braised Whole Fillet Of Salmon

Date added: November 28, 2007

SPECIAL EQUIPMENT SUGGESTED: A no-stick frying pan for the diced vegetables; tweezers or pliers to remove bones; a lightly buttered baking dish that will just hold the fish comfortably (or an ovenproof baking and serving platter, or, lacking either, cut the fish in half crosswise, and reassemble it after cooking- the vegetables will mask the surgery); buttered wax paper to cover fish.

  • Servings: 8 change
  • Calories per serving: 248
  • Prep time: 20
  • Cook time: 20

Ingredients

  • 1 carrots, fresh, chpd
  • 1 onion, green, chpd, fresh
  • 3 celery, stalk, fresh, med
  • 2 tbsp butter, unsalted
  • 1 tsp salt, table
  • 1 tsp spice, peppercorns, green, ground
  • 1 tbsp herb, tarragon, whole, dried
  • 2 pound salmon, atlantic, farmed, raw, fish

Recipe Method

1. Preheat the oven to 350F
2. Go over the salmon carefully with your fingers to detect any little bones; pull them out with tweezers or pliers. Score the skin side of the fish. Dust with salt and pepper, and place best side up in the baking dish. *Ahead-of-time note: May be assembled an hour or more ahead to this point; cover and refrigerate.
3. Cook the diced vegetables slowly in the butter until quite tender but not browned- about 10 minutes. Season lightly with salt, pepper, and a big pinch of dried tarragon. Spread the cooked diced vegetables over the fish, and pour 1/2 inch of vermouth around it. Cover the fish with the wax paper, buttered side down.
4. Bake the fish for 12 to 15 minutes at 350F Set the fish in the lower middle level, and, when beginning to bubble lightly, baste the surface with the liquid in the dish, basting several times again until the flesh feels lightly springy to the touch.
5. Remove from the oven, and, holding the fish in place with a pot cover, drain the cooking juices into a saucepan. Slide the fish onto a hot platter; cover and keep warm while making the sauce.
6. Either serve the fish cloaked in its vegetables and accompany with the sauce, or fold the vegetables into the sauce and spoon over the fish.

Nutritional Facts

Per serving% Daily Value*
Calories 24812%
Fat 15g23%
Cholesterol 74mg25%
Sodium 397mg 17%
Carbohydrates 3g12%

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