Salmon with fines herbes stuffing

6 servings

Ingredients

Quantity Ingredient
1 Whole side of salmon (2 lb) skin and bones removed
1 tablespoon Oil
1 cup Minced onion
½ cup White wine
2 teaspoons Salt
1 teaspoon White pepper
5 tablespoons Butter
2 cups Fresh bread crumbs
1 cup Chopped parsley
3 tablespoons Chopped fresh tarragon
2 teaspoons Chopped fresh thyme
½ cup Sherry

Directions

COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes. Add bread crumbs.

Cook, stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add parsley, tarragon and thyme. Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets.

Lay down a piece of parchment paper larger than the 2 fillets side by side. Brush it with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon. Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style. Use the paper underneath to assist rolling tightly into a cylinder. Preheat oven to 350F. Place salmon roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a saucepan; cook, reducing by half. Remove from heat and whisk in the remaining butter.

Unwrap the salmon from the paper and place on a platter. Pour the sauce over and serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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