Roast Salmon with Fresh Herbs
- Yield 8 servings
Stuffed with a fresh herb mixture, this salmon is beautiful and delicious—from Stephane Reynaud's Rotis cookbook.
- 1 liter (4 1/2-pound) whole salmon
- 3 tablespoons olive oil, plus extra for drizzling
- 6 -- onions, peeled and sliced
- 7 fluid ounces white wine
- 1 ounce fresh ginger, peeled
- 1 -- shallot, peeled
- 1 -- small bunch basil, leaves only
- 1 -- small bunch tarragon, leaves only
- 1 -- small bunch chervil, leaves only
- 2 -- Melba toasts
- 7 tablespoons butter
- Remove the salmon head. Cut away the two sides of salmon, retaining the skin. Trim the tail 2 in (5 cm) from the end. Use tweezers to remove the bones from the salmon fillets.
- Preheat the oven to 325F.
- Heat the olive oil in a large nonstick frying pan. Add the onion and sauté over medium heat until soft. Deglaze with white wine and reduce for 5 minutes. Season with salt and pepper, then pour the mixture into a flameproof roasting tin.
- Put the ginger, shallot, the basil, tarragon and chevril leaves, Melba toast and butter in a food processor. Blend ingredients until smooth, then season with salt and pepper.
- Spread the herb mixture generously over 1 salmon fillet, skin-side down, then cover with the other and tie together with string.
- Lay the salmon parcel on top of the softened onion, drizzle with a little olive oil, then bake in the oven for 10 minutes. Turn the salmon over and continue to cook for another 10 minutes.
—Reprinted with permission from Rôtis by Stéphane Reynaud (Melville House, 2011)