Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Cold Glazed Salmon

StarStarStarStarStar

Your rating

Recipe

 

Yield

6 servings

Prep

30 min

Cook

1 hrs

Ready

3 hrs
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
¾ cup white wine
dry
* Camera
8 each basil
* Camera
3 each tarragon leaves
* Camera
3 each shallots
minced
* Camera
1 x rosemary leaves
* Camera
2 slices lemon
* Camera
3 each celery leaves
*
7 pounds salmon
cleaned, patted dry
Camera
1 each turnip
* Camera
1 each egg yolks
* Camera
1 teaspoon butter, unsalted
Camera

Ingredients

Amount Measure Ingredient Features
177 ml white wine
dry
* Camera
8 each basil
* Camera
3 each tarragon leaves
* Camera
3 each shallots
minced
* Camera
1 x rosemary leaves
* Camera
2 slices lemon
* Camera
3 each celery leaves
*
3.2 kg salmon
cleaned, patted dry
Camera
1 each turnip
* Camera
1 each egg yolks
* Camera
5 ml butter, unsalted
Camera

Directions

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 Tbsp.

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 375℉ (190℃). oven for 50 to 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 530g (18.7 oz)
Amount per Serving
Calories 76140% from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 293mg 98%
Sodium 234mg 10%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 210g
Vitamin A 6% Vitamin C 1%
Calcium 7% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe