Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole 7-8 lb. salmon
Salt
-----FOR THE BUTTER-----
1/2 Lemon (juice only)
1 Green-black lobster brain OR
4 tb Reduced lobster stock *
6 oz Butter
*Note: Lobster stock should be made from shells and
heads, then heavily reduced to make 3-4 tablespoons.
Scale, gut and wipe the fish. Rub the inside cavity
with salt. If you have a fish kettle, steam the
salmon whole over boiling water for 30-35 minutes
(making sure the water is kept topped up). Or wrap
the fish in lightly oiled foil and bake it in the oven
for an hour at 325 F (170 C) gas mark 3. Leave it to
rest while you make the butter.
Warm the lemon juice in a small basin over a saucepan
of simmering water. Beat in the nuggets of cold
butter, adding more as each one melts. Do this gently
~ it can split if you overheat it (revive it with a
quick splash of cold water). When you have an
unctuous smooth sauce like thin cream, sieve and whisk
in the green goo from the head of the lobster - which
immediately turns the butter a wonderful orange-pink.
Serve the salmon when it is just cool but still
sweet-flavoured and full of its own juices, with
piping hot baked potatoes and warm lobster butter.
Source: Elisabeth Luard in "Country Living" (British),
February 1989. Typed for you by Karen Mintzias
