Name: Baked Whole Salmon
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 3/4 cup white wine or chicken broth -; 3/4 cup chopped celery leaves -; 1 small onion, finely chopped -; 2 lemon slices -; 8 fresh basil leaves -; 2 teaspoons dried tarragon -; 1 teaspoon dried rosemary, crushed -; 1/4 teaspoon dried thyme -; 1 whole salmon (about 10 pounds) -; 1-1/2 teaspoons salt -; WINE SAUCE: -; 2 green onions, chopped -; 1/2 cup butter -; 6 tablespoons all-purpose flour -; 2-1/3 cups water -; 2-1/3 cups white wine or chicken broth -; 2 egg yolks, lightly beaten -; 1/2 cup heavy whipping cream -; Salt and pepper to taste -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Baked Whole Salmon

1. 3/4 cup white wine or chicken broth -

2. 3/4 cup chopped celery leaves -

3. 1 small onion, finely chopped -

4. 2 lemon slices -

5. 8 fresh basil leaves -

6. 2 teaspoons dried tarragon -

7. 1 teaspoon dried rosemary, crushed -

8. 1/4 teaspoon dried thyme -

9. 1 whole salmon (about 10 pounds) -

10. 1-1/2 teaspoons salt -

11. WINE SAUCE: -

12. 2 green onions, chopped -

13. 1/2 cup butter -

14. 6 tablespoons all-purpose flour -

15. 2-1/3 cups water -

16. 2-1/3 cups white wine or chicken broth -

17. 2 egg yolks, lightly beaten -

18. 1/2 cup heavy whipping cream -

19. Salt and pepper to taste -

How to cook deliciously - Baked Whole Salmon

1. Stage

In a saucepan over medium heat, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

2. Stage

Remove head and tail from salmon if desired. Place a double thickness of heavy-duty foil on a baking sheet (longer than the length of the fish). Grease foil. Place salmon on foil; sprinkle the cavity with salt. Pour herb sauce over fish. Fold foil over fish and seal tightly.

3. Stage

Bake at 375° for 60-75 minutes or until fish flakes easily with a fork.

4. Stage

Place salmon on a serving platter and keep warm. Strain cooking juices, reserving 1/3 cup. In a large saucepan, saute green onions in butter until tender. Stir in flour until blended. Gradually stir in the water, wine and reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

5. Stage

Reduce heat. Stir a small amount of hot liquid into egg yolks; return all to the pan, stirring constantly. Add the cream, salt and pepper. Cook and stir until mixture reaches 160°. Serve with the salmon.