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Salmon with Fines Herbes Stuffing

Recipe

Title:

Salmon with Fines Herbes Stuffing

Categories:

Fish/sea

Yield:

6 servings

Ingredients

• 1
• Whole side of salmon (2 lb)
• 5 tb Butter
• - skin and bones removed
• 2 c Fresh bread crumbs
• 1 tb Oil
• 1 c Chopped parsley
• 1 c Minced onion
• 3 tb Chopped fresh tarragon
• 1/2 c White wine
• 2 ts Chopped fresh thyme
• 2 ts Salt
• 1/2 c Sherry
• 1 ts White pepper

Directions

1. COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes.
2. Add bread crumbs.
3. Cook, stirring constantly, 3 minutes.
4. Transfer contents to bowl and cool.
5. Add parsley, tarragon and thyme.
6. Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets.
7. Lay down a piece of parchment paper larger than the 2 fillets side by side.
8. Brush it with oil.
9. Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon.
10. Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style.
11. Use the paper underneath to assist rolling tightly into a cylinder.
12. Preheat oven to 350F.
13. Place salmon roll in a baking pan and bake 35 minutes.
14. Meanwhile, heat the sherry in a saucepan; cook, reducing by half.
15. Remove from heat and whisk in the remaining butter.
16. Unwrap the salmon from the paper and place on a platter.
17. Pour the sauce over and serve immediately.

Directions

1. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK