Braised whole fillet of salmon

Braised Whole fillet of Salmon
...another incredible salmon recipe to try ! Nice !

SALMON RECIPE INGREDIENTS

• 1 Large carrot and onion cut into neat 1/4-inch dice
• 2 or 3 tender celery stalks, neatly diced
• 2 tb unsalted butter
• Seasonnings
• 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

SALMON RECIPE INSTRUCTIONS
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,

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.
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.

At last this amazing salmon recipe is ready...enjoy the feast and party ! Bon apetit !

citrus-salmon.