Vegetable oil
6 lb Whole salmon,
-head and tail on
1/2 md Onion; thinly sliced
8 Fresh parsley sprigs
1 lg Celery rib; thinly sliced
1 md Carrot; thinly sliced
2 lg Shallots; thinly sliced
2 cl Garlic; crushed
1 Bay leaf
1/4 ts Dried thyme; crumbled
2 ts Coarse salt
10 Black peppercorns; crushed
2 c Dry white wine
Butter lettuce leaves
Tomato slices
Cucumber slices
Lemon slices
Trimmed asparagus; blanched
Fresh dill sprigs
Black lump fish caviar
SORREL TARRAGON SAUCE:
3/4 c Mayonnaise
3/4 c Sour cream
1/3 c Fresh sorrel or arugula;
-finely chopped, packed
2 tb Fresh tarragon; chopped -OR-
1 ts Dried tarragon; crumbled
2 tb Fresh chives; chopped -OR-
2 tb Green onion tops
1 tb Fresh parsley; chopped
1 tb Fresh lemon juice
1 cl Garlic; pressed
Preheat to 375 F. Set rack on large baking sheet. Stack long
double-thick sheets of heavy-duty foil atop rack, folding up all
four sides to create trough. Brush with oil. Place fish diagonally
on foil (fish may overhang edge of rack). Place several onion
slices and 4 parsley sprigs inside fish. Place remaining onion, 4
parsley sprigs, celery, carrot, shallots, garlic, bay leaf and
thyme around fish. Sprinkle with salt and peppercorns. Pour wine
over. Lift foil edges over fish, sealing tightly and enclosing
completely.
Bake until fish is opaque when knife is inserted along backbone,
about 70 minutes. Open foil and let fish cool 1 hour. Reseal foil
and chill fish overnight.
Remove parsley and onion from inside fish. Peel off top skin.
Scrape off any grayish flesh. Line platter with lettuce
Transfer fish to platter. Garnish with tomato, cucumber, lemon,
asparagus and dill. Spoon caviar down center of fish. Fill eye
cavity, with caviar. Serve with sauce.
Sorrel Tarragon Sauce: Mix all ingredients in medium bowl. Season
with salt and pepper. Cover and chill at least 4 hours. (Can be
prepared 1 day ahead. Keep refrigerated.)
