Yield: 1 servings
|5 pounds||Whole salmon; scaled, gutted and|
|\N \N||; washed, up to 6|
|6 tablespoons||Olive oil|
|2 tablespoons||Kosher salt|
|1 tablespoon||Freshly ground black pepper|
|3 bunches||Fresh tarragon|
|2 pounds||Carrots; peeled and sliced|
|\N \N||; thin|
|8 larges||Shallots; peeled and sliced|
|2 pounds||Leeks; well washed and cut|
|\N \N||; into 1-inch pieces|
|½ cup||White wine|
Preheat oven to 450 degrees.
Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Sprinkle fish and vegetables with white wine. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. About 15 minutes for every inch of fish.
Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables.
Serve by portioning out the fish using two large spoons: filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet.
Yield: 14 to 16 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9239 Converted by MM_Buster v2.0l.