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Braised Whole Fillet of Salmon
1 Large carrot and onion cut
-into neat 1/4-inch dice
2 Or 3 tender celery stalks,
2 tb Unsalted butter
Freshly ground pepper
And dried tarragon
2 lb Skinless fillet of salmon
-about 1/2 inch thick
1 1/2 c Dry white French vermouth
Braised Whole Fillet of Salmon in Wine and Aromatic Vegetables
For 6 to 8 servings:
SPECIAL EQUIPMENT SUGGESTED:
A no-stick frying pan for the diced vegetables; tweezers or pliers to
remove bones; a lightly buttered baking dish that will just hold the
fish comfortably (or an ovenproof baking and serving platter, or,
lacking either, cut the fish in half crosswise, and reassemble it
after cooking- the vegetables will mask the surgery); buttered wax
paper to cover fish.
THE AROMATIC VEGETABLES:
Cook the diced vegetables slowly in the butter until quite tender but
not browned- about 10 minutes. Season lightly with salt, pepper, and
a big pinch of dried tarragon.
PREPARING THE FISH:
Go over the salmon carefully with your fingers to detect any little
bones; pull them out with tweezers or pliers. Score the skin side of
the fish. Dust with salt and pepper, and place best side up in the
Spread the cooked diced vegetables over the fish, and pour 1/2 inch of
vermouth around it. Cover the fish with the wax paper, buttered side
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