Ingredients
3/4 cup dry white wine
8 basil leaves
3 tarragon (plus more for garn sh)
3 shallots, minced
2 rosemary
2 lemon slices
3 celery leaves
7 lb whole salmon, cleaned, rinse , patt, ed dry
8 cup fish aspic (see recipe)
1 turnip
1 egg yolk, hard cooked, mashe
1 tsp unsalted butter
Directions
In a small saucepan, combine the wine, basil, 3 tarragon sprigs,
shallots, rosemary, lemon, and celery. Simmer the mixture for 20
minutes or until the liquid is reduced to about 3 Tbsp. Lay the
salmon on a piece of heavy foil, twice as long as the fish. Pick up
edges of foil and pour the wine mixture over the fish. Season with
salt and fold the foil to enclose it, crimping the edges tightly to
secure them. Put the salmon on a large baking sheet or roasting pan
and bake it in the middle of a preheated 375f oven for 50-60 minutes
or until the fish just flakes. Transfer the package to a work
surface, open foil carefully, and remove the skin from the top of the
salmon below the head to the bottom of the salmon at the tail. Scrape
away any brown flesh, leaving head and tail intact. Drain liquid from
the foil, and using the foil as a guide, invert the fish onto a
platter. Remove foil and skin and prepare the other side of the
salmon in the same manner. Chill the fish, covered, overnight. Peel
turnip and cut into thin slices. Trim each slice to ressemble a
flower or cut with a flower cutter. Place in a bowl of ice water to
hold until ready for use. Mash the egg yolk with the butter and
reserve at room temperature. Spoon a thin coat of cool but liquid
fish aspic over the salmon and arrange the additional tarragon sprigs
and turnip flowers decoratively on the fish. Spoon a thin coat of
liquid aspic over the whole. Transfer the yolk mixture to a pastry
bag fitted with a decorative tip. Pipe the mixture into the centers
of the flowers. Chill the salmon for at least 2 hours or up to 6
hours. Serve surrounded with the chilled aspic, chopped. a 1964
Gourmet Mag. favorite
Servings: 6 servings
Cold Glazed Salmon Recipe brought to you by Recipe Ideas
Categories: Fish; Salmon; Sauce; Seafood
The History of Recipes
Academics have proved the existence of recipes far back into history, certainly as far as early Egypt, and possibly even further than that. However, mostly, these old cook books were just very simple hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered, according to academics are some tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of documents which described recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Roman chefs were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs like bay, fennel and dill. For the next few years, the upper-class families of Europe tried to offer the most extravagent meals, and consequentially chefs and their recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century the formal cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, testing, and publishing recipes that were common in the better off homes of the day. The introduction of the TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Cold Glazed Salmon recipe.
