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By Root 975 0

whole is well blended and smooth. Work in the salt, dill, and the crumbs. Stuff the salmon with this mixture and either sew it up or secure it with skewers and twine. Place the fish on an oiled baking pan and top with salt pork strips. Bake in a 450° oven according to the Canadian cooking theory (page 8). Serve with a sauce velouté seasoned with chopped fresh dill and parsley.

BAKED SALMON SLICES IN SOUR CREAM

2 salmon steaks (2 inches thick)

1 teaspoon salt

2 cups sour cream

1 onion, finely chopped

1 tablespoon lemon juice

1 tablespoon chopped fresh dill or tarragon, or 1 teaspoon dried tarragon

Parsley

Arrange the steaks in a baking dish and salt lightly. Mix all the other ingredients except the parsley with the sour cream and pour it over the fish. Bake at 450° for about 20 minutes. Sprinkle with chopped parsley and serve with crisp shoestring potatoes.

BAKED SALMON SLICES WITH MUSHROOMS AND SEAFOOD

2 salmon steaks, 11/2 inches thick

Oil

1/2 pound mushrooms, sliced

4 tablespoons butter

1/2 pound shrimp, finely chopped

Salt

Freshly ground black pepper

Fennel or tarragon

1 teaspoon salt

1 pint sour cream

Brush the salmon well with oil and place one steak on the bottom of a baking dish. Sauté the mushrooms in butter until just soft, add the chopped shrimp, and let the mixture cook for 1 minute. Spread it on the steak in the pan, salt and pepper to taste, and top with the second steak. Mix the herbs and 1 teaspoon of salt with the sour cream and pour it over the fish. Bake 20 minutes at 450°.

BRAISED SALMON BURGUNDIAN

2 medium onions, thinly sliced

2 stalks celery, cut in strips

1 carrot, cut in thin strips

3 sprigs parsley

1 leek, cut in strips

8 tablespoons butter

Salt

6 to 8 pounds salmon

1 quart (or more) red wine

1 teaspoon thyme

1 bay leaf

18 small white onions

3 tablespoons butter

1 pound mushrooms

Place the sliced onions, celery, carrot, parsley, and leek in the bottom of a large fish cooker or braising pan with 5 tablespoons of the butter and let it cook over medium heat until wilted down. Salt the salmon inside and out and place it on this bed of vegetables. Add red wine to half the height of the fish and add the thyme and bay leaf. Let just come to a boil. Cover the fish with a piece of cooking parchment and place it in a 425° oven for 10 minutes per inch thickness, according to the Canadian cooking theory (page 11). Meanwhile, brown the onions in the remaining 3 tablespoons butter and let them cook through in a covered pan. Sauté the mushrooms lightly and season to taste.

Baste the fish in the oven from time to time. When it is cooked, arrange it on a hot platter and surround it with the onions and mushrooms. Strain the sauce, and if you wish it thickened, add beurre manié (page 475). Taste for seasoning and serve it separately. Plain boiled potatoes go well with this dish.

BRAISED SALMON IN WHITE WINE

Red Wine is an important ingredient in the previous recipe. Is there really much difference when you use white wine? Definitely yes. The whole principle is different, the trimmings are different, and so is the flavor.

Finely cut onions, celery, carrot, leek, parsley (see previous recipe)

Butter

5 to 7 pounds of salmon

Fish stuffing (pages 39–41)

White wine

1/2 pound mushrooms

1 pound shrimp

1 cup cream or Hollandaise sauce (pages 25–26)

Beurre manié (page 475)

Prepare the vegetables and smother them in butter as in the preceding recipe. Stuff the fish with the fish stuffing and sew it or secure with skewers and twine. Place it on the bed of vegetables and add white wine to half the height of the fish. Bring it to a boil, cover the fish with parchment paper and place in a 350° oven. Cook according to the Canadian cooking theory for braising (page 11), basting the fish often.

Sauté the mushrooms in butter. About 5 minutes before the fish is done, add the shrimp to the pan juices. At the end of the cooking time, remove the fish to a hot platter and surround it with the shrimp and mushrooms. Strain the sauce and reduce it to 1