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Cold Glazed Salmon
3/4 c Dry white wine
3 ea Tarragon (plus more for garn
2 ea Rosemary
3 ea Celery leaves
8 c Fish aspic (see recipe)
1 ea Egg yolk, hard cooked, mashe
8 ea Basil leaves
3 ea Shallots, minced
2 ea Lemon slices
7 lb Whole salmon, cleaned, rinse
1 ea Turnip
1 t Unsalted butter
In a small saucepan, combine the wine, basil, 3 tarragon sprigs,
shallots, rosemary, lemon, and celery. Simmer the mixture for 20
minutes or until the liquid is reduced to about 3 Tbsp. Lay the
salmon on a piece of heavy foil, twice as long as the fish. Pick up
edges of foil and pour the wine mixture over the fish. Season with
salt and fold the foil to enclose it, crimping the edges tightly to
secure them. Put the salmon on a large baking sheet or roasting pan
and bake it in the middle of a preheated 375f oven for 50-60 minutes
or until the fish just flakes. Transfer the package to a work
surface, open foil carefully, and remove the skin from the top of the
salmon below the head to the bottom of the salmon at the tail. Scrape
away any brown flesh, leaving head and tail intact. Drain liquid from
the foil, and using the foil as a guide, invert the fish onto a
platter. Remove foil and skin and prepare the other side of the
salmon in the same manner. Chill the fish, covered, overnight. Peel
turnip and cut into thin slices. Trim each slice to ressemble a
flower or cut with a flower cutter. Place in a bowl of ice water to
hold until ready for use. Mash the egg yolk with the butter and
reserve at room temperature. Spoon a thin coat of cool but liquid
fish aspic over the salmon and arrange the additional tarragon sprigs
and turnip flowers decoratively on the fish. Spoon a thin coat of
liquid aspic over the whole. Transfer the yolk mixture to a pastry
bag fitted with a decorative tip. Pipe the mixture into the centers
of the flowers. Chill the salmon for at least 2 hours or up to 6
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