Salmon Stuffed with Arugula
Yield
1 servingPrep
1 hrsCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
salmon
|
|
| 2 | pounds |
arugula (roquette)
|
|
| 1 | head |
garlic
peeled, crushed |
*
|
| ½ | pound |
red currants
ripe |
* |
| 2 | tablespoons |
honey
|
|
| 1 | each |
carrots
shredded |
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
schmaltz (chicken fat)
|
|
| 2 | cups |
white wine
|
*
|
| 1 | x |
honey
|
*
|
| 1 | x |
arugula (roquette)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
salmon
|
|
| 907.2 | g |
arugula (roquette)
|
|
| 1 | head |
garlic
peeled, crushed |
*
|
| 226.8 | g |
red currants
ripe |
* |
| 3E+1 | ml |
honey
|
|
| 1 | each |
carrots
shredded |
|
| 5 | ml |
salt
|
|
| 45 | ml |
schmaltz (chicken fat)
|
|
| 473 | ml |
white wine
|
*
|
| 1 | x |
honey
|
*
|
| 1 | x |
arugula (roquette)
|
*
|
Directions
Remove head and entrils of fish, skin it and reserve the skin.
Wash cavity and rub whole with salt.
Let stand for one hour, rinse and cut crosswise into one-pound pieces.
Use the head and tail for a stock to make sauce if you wish.
Fry the fish skin in the chicken fat until crisp.
Strain and reserve the liquor.
Rinse the arugula in warm (not hot) water.
Drain and chop coarsely.
Sauté the garlic, carrot and honey together in the fish/chicken fat until soft.
Toss with the arugula and berries and stuff the fish pieces.
Bake at 325 degrees for 15 minutes per pound in a covered dish.
Remove cover, brush fish with additional honey, pour in 1 to 2 cups white wine and brown for 3 to 5 minutes a pound.
Top with additional berries and fresh arugula.
Serve cooled slightly with fresh cooked sliced carrots and peas.
