Braised whole fillet of salmon (julia child)
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Braised whole fillet of salmon (julia child)
  Salmon    Seafood  
Last updated 6/12/2012 1:01:12 AM. Recipe ID 24518. Report a problem with this recipe.
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      Title: Braised whole fillet of salmon (julia child)
 Categories: Seafood, Ceideburg 2
      Yield: 1 Servings
 
      1    Large carrot and onion cut
           -into neat 1/4-inch dice
      2    Or 3 tender celery stalks,
           -neatly diced
      2 tb Unsalted butter

MMMMM-------------------------SEASONINGS------------------------------
           Salt
           Freshly ground pepper
           And dried tarragon
      2 lb Skinless fillet of salmon
           -about 1/2 inch thick
  1 1/2 c  Dry white French vermouth
 
  MASTER RECIPE Braised Whole Fillet of Salmon in Wine and Aromatic
  Vegetables
  
  For 6 to 8 servings:
  
  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.
  
  THE AROMATIC VEGETABLES:
  
  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.
  
  PREPARING THE FISH:
  
  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.
  
  ASSEMBLING:
  
  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.
  
  *Ahead-of-time note:
  
  May be assembled an hour or more ahead to this point; cover and
  refrigerate.
  
  BAKING:  12 to 15 minutes at 350F:
  
  Preheat the oven to 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.
  
  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.
  
  VARIATIONS:
  
  AU NATURAL:  Braised Salmon Served in Its Own Juices:
  
  Rapidly boil down the cooking juices in the saucepan until almost
  syrupy. Pour them over the fish and vegetables, and serve.
  
  AROMATIC WHITE BUTTER SAUCE:
  
  The usual and lovely butter sauce of modern cookery can be as rich and
  buttery as you wish-from 3 or 4 tablespoons to half a pound.  Using
  the preceding boiled-down juices as a base, proceed to beat in the
  butter as in the lemon-butter sauce for the broiled fish on page 83.
  
  WINEY CREAM SAUCE:
  
  A reasonable and equally delectable compromise is a light veloute
  sauce made with the cooking juices, then boiled down with cream, as
  follows. Cook together 2 1/2 Tbs butter and 3 Tbs flour 2 minutes
  without coloring; off heat whisk in the hot braising juices and 1 cup
  heavy cream. Boil slowly until reduced to 1 1/2 cups; season
  carefully.
  
  (Full details for veloute sauce are on page 272.) 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.
  
  




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Recipe ID 24518 (Apr 03, 2005)

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