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WHOLE SALMON AU GRATIN

Recipe Information

Ingredients

• 5 pound whole dressed salmon
• to taste salt, freshly ground pepper
• 3 tablespoons chopped shallots
• 2 cups fish stock
• 2 cups white wine
• 2 tablespoons soft butter
• 4 tablespoons flour
• 6 medium mushroom caps
• 1 ounce butter
• 1 tablespoon lemon juice

Method

Preheat oven to 425 degrees. Scale salmon. Wash under cold water. Pat dry. Place the whole fish, lying flat on a baking pan large enough to hold the salmon. Season the cavity with salt and pepper. Sprinkle the shallots around the fish. Pour the fish stock and wine in the pan. Measure the salmon at its thickest part. Bake 12 minutes per inch thickness. Baste the fish occasionally. When the salmon in done, transfer to a large serving platter. Remove skin from the top side. Cover with foil, and keep in a warm place. Strain the cooking liquid and reduce to two cups. Combine the butter and flour to form a smooth paste called beurre manié. Whip the mixture into the boiling stock to make a creamy sauce. Season to taste. Pour any juice from the platter in the sauce. Reduce the sauce to a medium-thick consistency. Pour a small amount over salmon. Sauté the cleaned mushroom caps in butter and lemon juice.