Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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