Title: Salmon w/ cabbage~ chestnuts & bacon
 Categories: Fish, Main dish
      Yield: 6 Servings
 
     32    Chestnuts
    1/2 lb Slab bacon
           - cut into 1/2-in cubes
      2 sm Red cabbages
           - finely shredded
    1/2 ts Freshly ground pepper
      5 lb Whole salmon
      2 c  Dry white wine
    1/2 c  Unsalted butter
      2 tb Unsalted butter
      4 tb Finely minced shallots
      1 c  White vinegar
    1/4 ts Salt
 
  PREHEAT OVEN TO 350F. Using a small knife, make a slit in each
  chestnut and spread them on a cookie pan in the oven for 30-to-35
  minutes. Remove from oven and when they are cool enough to handle,
  peel them. Place the bacon in a large skillet over medium heat and
  cook, stirring, about 5 minutes. Add the cabbage, cover and cook
  another 6-to-7 minutes or until well wilted. Remove from heat, add
  the chestnuts and transfer to a bowl. Sprinkle the cavity of the
  salmon with pepper and stuff with the cabbage mixture. Place the
  salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter.
  Place in oven, uncovered, for 20 minutes. Turn on its other side and
  cook another 15-to-20 minutes, or until just barely cooked at the
  bone. While the salmon is baking, prepare the sauce. In a small
  saucepan over medium heat, combine shallots, remaining wine, vinegar
  and salt. Cook until the mixture is almost dry. Remove from heat and
  whisk in remaining butter. Arrange the salmon on a large serving
  platter and offer the sauce on the side.