Mother's Day Meal
Well I hope everyone had a great mothers day. I know I did... a little wine, a little food, and a little family leads to a great day to celebrate mom. This was the first time I've made this dish and it turned out excellent! Originally the recipe was an old New Jersey Sea Bass recipe, which is what I was planning on cooking for my lovely mother. Unfortunately its not Bass season, so I bought some Salmon and made the recipe my own. I hope you enjoy the meal!
Salmon (Of the family Salmonidae) -Born in fresh water, migrate to the ocean, then return to fresh water to reproduce.
- 4 Salmon Fillet
- Salt and freshly ground black pepper
- 3 or more tablespoons butter
- 1/2 cup chopped shallots or green onions (use some of green stems)
- 1 clove garlic, minced fine
- 1/2 cup finely chopped celery
- 1/2 cup coarsely chopped fresh mushrooms
- 1 tablespoon chopped fresh chervil (or 1 teaspoon dried)
- 1/2 teaspoon chopped fresh sage leaves (or 1/4 teaspoon dried)
- 1/2 teaspoon minced fresh summer savory (or 1/4 teaspoon dried)
- 1/2 teaspoon minced freesh basil (or 1/4 teaspoon dried)
- 1/4 Cup chopped fresh parsley (the Italian type is best)
- 1 cup dry white wine
- 1/4 cup bread crumbs
- 1/4 Cup grated Parmesan cheese
- 1/4 Cup Olive Oil
- 1 Lemon
- Lemon wedges
- Parsley Sprigs
- Rosemary Sprig
1. Preheat oven to 400 degrees F.
2. Rinse fish well under cold water
3. Cut Salmon in a horizontal fashion half way through the fillet
4. Rub with salt and pepper inside and out.
5. Over moderate heat melt butter in a heavy skillet; when butter foam subsides, add shallots or onions, garlic, and celery. Reduce heat and saute about 5 minutes, or until vegetables are wilted. Stir occasionally. Add a little more butter if indicated. Turn heat to high, add mushrooms and cook 3 or 4 minutes more. Add chervil, sage, savory, basil, parsley, and 1/2 cup of the wine; stir well, reduce heat, and let simmer for several minutes.
6. Remove skillet from heat, stir in bread crumbs and grated cheese, lifting lightly with a fork to combine all ingredients. Additional salt and pepper may be added, if required. Allow mixture to cool slightly.
7.Place fillets on shallow baking pan line with greased foil.
8. Fill Salmon with mixture, tie close with twine is stuffed to full, insert sprig of fresh rosemary into stuffing.
9. Season each salmon with 2 lemon wedges, teaspoon of basil and two sprigs of rosemary.
10. Bake, uncovered, about 15-20 minutes, or until fish flakes easily when pierced with a fork. While the fish is baking, baste it three or four times with the liquids in the baking pan.
11. Transfer fish to a heated platter and discard twine.
*Click on the Title to go to the Link of the day
No comments:
Post a Comment