Salmon with fines herbes stuffing
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Salmon with fines herbes stuffing
  Salmon    Stuffing    Fish    Seafood  
Last updated 6/12/2012 1:21:15 AM. Recipe ID 53373. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Salmon with fines herbes stuffing
 Categories: Fish, Seafood, Main dish
      Yield: 6 Servings
 
      1    Whole side of salmon (2 lb)
           - skin and bones removed
      1 tb Oil
      1 c  Minced onion
    1/2 c  White wine
      2 ts Salt
      1 ts White pepper
      5 tb Butter
      2 c  Fresh bread crumbs
      1 c  Chopped parsley
      3 tb Chopped fresh tarragon
      2 ts Chopped fresh thyme
    1/2 c  Sherry
 
  COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large
  pot, place over medium heat and cook for 5 minutes. Add bread crumbs.
  Cook, stirring constantly, 3 minutes. Transfer contents to bowl and
  cool. Add parsley, tarragon and thyme. Lay fillet on work surface and
  carefully butterfly it by cutting in half to give you 2 thin fillets.
  Lay down a piece of parchment paper larger than the 2 fillets side by
  side. Brush it with oil. Lay the 2 pieces of salmon on the parchment
  head to tail, forming a large rectangular fillet of salmon. Spread
  cool stuffing evenly over the salmon and roll up the salmon cigarette
  style. Use the paper underneath to assist rolling tightly into a
  cylinder. Preheat oven to 350F. Place salmon roll in a baking pan and
  bake 35 minutes. Meanwhile, heat the sherry in a saucepan; cook,
  reducing by half. Remove from heat and whisk in the remaining butter.
  Unwrap the salmon from the paper and place on a platter. Pour the
  sauce over and serve immediately.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 53373 (Apr 03, 2005)

[an error occurred while processing this directive]