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Name: Salmon Stuffed with Arugula
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 c White wine; 3 lb TO 5 lb fresh Salmon; (Or; 1 Carrot; shredded; 2 lb Fresh arugula; (frozen if; Additional arugula; 2 tb Honey; Berries; Additional honey; 1 ts -salt; 3 tb Chicken fat; (You should; 1 Head garlic; peeled; crushed; 1/2 lb Ripe red currents or salmon

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INGREDIENTS

2 c White wine
3 lb TO 5 lb fresh Salmon; (Or
1 Carrot; shredded
PIERRE LARUE RHXV36V
2 lb Fresh arugula; (frozen if
Additional arugula
2 tb Honey
Berries
Additional honey
1 ts -salt
3 tb Chicken fat; (You should
1 Head garlic; peeled; crushed
1/2 lb Ripe red currents or salmon

Servings

INSTRUCTIONS

Remove head and entrils of fish, skin it and reserve the skin. Wash cavity and rub whole with salt. Let stand for one hour, rinse and cut crosswise into one-pound pieces. Use the head and tail for a stock to make sauce if you wish. Fry the fish skin in the chicken fat until crisp. Strain and reserve the liquor. Rinse the arugula in warm (not hot) water. Drain and chop coarsely. Saute the garlic, carrot and honey together in the fish/chicken fat until soft. Toss with the arugula and berries and stuff the fish pieces. Bake at 325 degrees for 15 minutes per pound in a covered dish. Remove cover, brush fish with additional honey, pour in 1-2 cups white wine and brown for 3-5 minutes a pound. Top with additional berries and fresh arugula. Serve cooled slightly with fresh cooked sliced carrots and peas. Yuk! Yum? Who knows I made it up Pierre MM Format Norma Wrenn npxr56b Posted to MM-Recipes Digest by Paul on Aug 10, 1998

NOTES

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Salmon Stuffed with Arugula

2 c White wine
3 lb TO 5 lb fresh Salmon; (Or
1 Carrot; shredded
 PIERRE LARUE RHXV36V
2 lb Fresh arugula; (frozen if
 Additional arugula
2 tb Honey
 Berries
 Additional honey
1 ts -salt
3 tb Chicken fat; (You should
1 Head garlic; peeled; crushed
1/2 lb Ripe red currents or salmon

Remove head and entrils of fish, skin it and reserve the skin. Wash cavity  and rub whole with salt. Let stand for one hour, rinse and cut crosswise  into one-pound pieces. Use the head and tail for a stock to make sauce if  you wish.  Fry the fish skin in the chicken fat until crisp. Strain and  reserve the liquor. Rinse the arugula in warm (not hot) water. Drain and  chop coarsely. Saute the garlic, carrot and honey together in the  fish/chicken fat until soft. Toss with the arugula and berries and stuff  the fish pieces. Bake at 325 degrees for 15 minutes per pound in a covered  dish. Remove cover, brush fish with additional honey, pour in 1-2 cups  white wine and brown for 3-5 minutes a pound. Top with additional berries  and fresh arugula. Serve cooled slightly with fresh cooked sliced carrots  and peas. Yuk! Yum? Who knows I made it up Pierre MM Format Norma Wrenn  npxr56b    Posted to MM-Recipes Digest  by Paul <paular@wwa.com> on Aug 10, 1998

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Nutrition

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Serving Size: 1 Serving (3890g)
Recipe Makes: 1 Servings

Calories: 1386
Calories from Fat: 20 (1%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 2369.7mg		82 %
Potassium 1732.5mg		46 %
Total Carbohydrate 323.4g		95 %
	Dietary Fiber 23.8g	95 %
	Sugars, other 299.6g
Protein 17.9g		26 %
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: 1386

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