Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 Chestnuts
1/2 lb Slab bacon
- cut into 1/2-in cubes
2 sm Red cabbages
- finely shredded
1/2 ts Freshly ground pepper
5 lb Whole salmon
2 c Dry white wine
1/2 c Unsalted butter
2 tb Unsalted butter
4 tb Finely minced shallots
1 c White vinegar
1/4 ts Salt
PREHEAT OVEN TO 350F. Using a small knife, make a slit
in each chestnut and spread them on a cookie pan in
the oven for 30-to-35 minutes. Remove from oven and
when they are cool enough to handle, peel them. Place
the bacon in a large skillet over medium heat and
cook, stirring, about 5 minutes. Add the cabbage,
cover and cook another 6-to-7 minutes or until well
wilted. Remove from heat, add the chestnuts and
transfer to a bowl. Sprinkle the cavity of the salmon
with pepper and stuff with the cabbage mixture. Place
the salmon in a roasting pan and add 1 cup wine and 2
tablespoons butter. Place in oven, uncovered, for 20
minutes. Turn on its other side and cook another
15-to-20 minutes, or until just barely cooked at the
bone. While the salmon is baking, prepare the sauce.
In a small saucepan over medium heat, combine
shallots, remaining wine, vinegar and salt. Cook until
the mixture is almost dry. Remove from heat and whisk
in remaining butter. Arrange the salmon on a large
serving platter and offer the sauce on the side.
