Yield: 6 servings
|3||Heads butter leaf lettuce|
|2||Matching 2 1/2 to 4 pound Salomon filets|
|1 cup||Fine fresh bread crumbs; (3 oz. French bread)|
|1 cup||Unblanched almonds|
|1 cup||Fresh parsley sprigs|
|1 tablespoon||Fresh tarragon|
|3 tablespoons||Grated lemon zest|
|¼ cup||Lemon juice|
|¼ pounds||Unsalted butter or margarine|
|Salt to taste|
|Freshly ground black pepper to taste|
|Ground cayenne pepper to taste|
This recipe is from Jewish Family Service of Seattle cookbook titled: "Celebrating the Harvest, Sharing the Bounty" . No date given but I got it about 2 years ago.
by Jeannie Pollart
Preheat oven to 350 degrees.
Dip individual lettuce leaves into boiling water just until wilted, no longer than 10 seconds. Remove immediately to a bowl of ice water. Drain and spread out individual leaves on paper towel and pat dry. Set aside.
To prepare lemon almond stuffing; combine bread crumbs, almonds and parsley into food processor to Coarsely chop and miss. Add the tarragon, lemon juices and softened butter. Mix well. Season to taste with salt, pepper, and cayenne.
Rinse salmon under cold running water. Pat dry with paper towels. Place the 2 filets, 1 on top of the other, and measure the thickest point. Make note of the measurement as it will determine the cooking time. Cover a baking sheet with foil.
Spread and overlap ½ of the lettuce leaves, spreading them wide enough to be able to fold edges up the sides of the salmon. Place first filet on top of arranged leaves. Spoon the lemon almond stuffing over the full length of the filet, stopping just short of the outside edges. Cover with the second filet. Fold the overhang of the first layer of lettuce leaves up over the top filet. arrange another layer over the top filet with the remaining lettuce leaves. Take care to overlap and bring down the edges of the top layer so that the stuffed salmon is completely covered.
Bake the salmon until the flesh is barely opaque throughout, approximately 10 minutes per inch of thickness. To serve, slice in 1 inch slices. May be served warm or at room temperature.
Posted to JEWISH-FOOD digest by "Susan Aylesworth" <aylessp@...> on Jan 6, 1999, converted by MM_Buster v2.0l.