Salmon with fines herbes stuffing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole side of salmon (2 lb) skin and bones removed | |
| 1 | tablespoon | Oil |
| 1 | cup | Minced onion |
| ½ | cup | White wine |
| 2 | teaspoons | Salt |
| 1 | teaspoon | White pepper |
| 5 | tablespoons | Butter |
| 2 | cups | Fresh bread crumbs |
| 1 | cup | Chopped parsley |
| 3 | tablespoons | Chopped fresh tarragon |
| 2 | teaspoons | Chopped fresh thyme |
| ½ | cup | Sherry |
Directions
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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK