Title: Cold glazed salmon
 Categories: Seafood, Appetizers
      Yield: 6 servings
 
    3/4 c  Dry White Wine
      8    Basil Leaves
      3    Tarragon (Plus Garnish)
      3    Shallots, Minced
      2    Rosemary
      2    Lemon Slices
      3    Celery Leaves
      7 lb Whole Salmon, Cleaned, Rinse
      8 c  Fish Aspic  (See Recipe)
      1    Turnip
      1    Egg Yolk, Hard Cooked, Mash
      1 ts Unsalted Butter
 
  In a small saucepan, combine the wine, basil, 3 tarragon sprigs,
  shallots, rosemary, lemon, and celery.  Simmer the mixture for 20
  minutes or until the liquid is reduced to about 3 T.  Lay the salmon
  on a piece of heavy foil, twice as long as the fish.  Pick up edges
  of foil and pour the wine mixture over the fish.  Season with salt
  and fold the foil to enclose  it, crimping the edges tightly to
  secure them.  Put the salmon on a large baking sheet or roasting pan
  and bake it in the middle of a preheated 375øF oven for 50-60 minutes
  or until the fish just flakes.  Transfer the package to a work
  surface, open foil carefully, and remove the skin from the top of the
  salmon below the head to the bottom of the salmon at the tail. Scrape
  away any brown flesh, leaving head and tail intact.  Drain liquid
  from the foil, and using the foil as a guide, invert the fish onto a
  platter. Remove foil and skin and prepare the other side of the
  salmon in the same manner. Chill the fish, covered, overnight.  Peel
  turnip and cut into thin slices. Trim each slice to ressemble a
  flower or cut with a flower cutter. Place in a bowl of ice water to
  hold until ready for use. Mash the egg yolk with the butter and
  reserve at room temperature.  Spoon a thin coat of cool but liquid
  fish aspic over the salmon and arrange the additional tarragon sprigs
  and turnip flowers decoratively on the fish. Spoon a thin coat of
  liquid aspic over the whole.  Transfer the yolk mixture to a pastry
  bag fitted with a decorative tip.  Pipe the mixture into the centers
  of the flowers.  Chill the salmon for at least 2 hours or up to 6
  hours. Serve surrounded with the chilled aspic, chopped. A 1964
  Gourmet Magazine Favorite.