Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Whole side of salmon (2 lb)
- skin and bones removed
1 tb Oil
1 c Minced onion
1/2 c White wine
2 ts Salt
1 ts White pepper
5 tb Butter
2 c Fresh bread crumbs
1 c Chopped parsley
3 tb Chopped fresh tarragon
2 ts Chopped fresh thyme
1/2 c Sherry

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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