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Name: Cold Glazed Salmon
Prep time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 7 lb Whole salmon, cleaned, rinse; 3 Shallots, minced; 3 Tarragon (plus more for garn; 8 c Fish aspic (see recipe); 3/4 c Dry white wine; 1 Egg yolk, hard cooked, mashe; 2 Lemon slices; 8 Basil leaves; 3 Celery leaves; 1 Turnip; 2 Rosemary; 1 ts Unsalted butter

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INGREDIENTS

7 lb Whole salmon, cleaned, rinse
3 Shallots, minced
3 Tarragon (plus more for garn
8 c Fish aspic (see recipe)
3/4 c Dry white wine
1 Egg yolk, hard cooked, mashe
2 Lemon slices
8 Basil leaves
3 Celery leaves
1 Turnip
2 Rosemary
1 ts Unsalted butter

Servings

INSTRUCTIONS

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

NOTES

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Cold Glazed Salmon

7 lb Whole salmon, cleaned, rinse 
3  Shallots, minced 
3  Tarragon (plus more for garn 
8 c Fish aspic  (see recipe) 
3/4 c Dry white wine 
1  Egg yolk, hard cooked, mashe 
2  Lemon slices 
8  Basil leaves 
3  Celery leaves 
1  Turnip 
2  Rosemary 
1 ts Unsalted butter

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

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Nutrition

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Serving Size: 1 Serving (598g)
Recipe Makes: 6 Servings

Calories: 53
Calories from Fat: 36 (68%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 10.2mg		3 %
Sodium 15.6mg		1 %
Potassium 99.4mg		3 %
Total Carbohydrate 5.4g		2 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 3.3g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 53

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