Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (4 to 6-oz) salmon fillets
3 tb Lemon juice
2 tb White wine
4 ts Olive oil
3 tb Capers
1/4 ts Dry mustard
Salt
16 Green leaf lettuce leaves
-----MUSTARD SAUCE-----
2 tb Butter or margarine
1 1/2 ts Flour
1/4 c Vinegar
1/4 c Boiling water
1/2 Bouillon cube
1/4 c Dry mustard
1 tb Sugar
1 Egg -- beaten
To prepare salmon, rinse with cold water. Pat dry with
paper towels, and set aside. Combine lemon juice,
white wine, olive oil, capers and 1/4 teaspoon
mustard. Season to taste with salt. Pour over salmon
and marinate 30 minutes, turning once. Reserve
marinade. Blanch lettuce leaves in boiling water 5
seconds. Drain well. Arrange 2 leaves with stem ends
overlapping at center. Spoon about 2 teaspoons
marinade over lettuce. Place 1 salmon fillet on
lettuce. Top with 1 or 2 more teaspoons marinade,
including some of capers. Roll fillet up. Place 2
leaves on top and tuck edges under fish. Bring up
bottom leaf edges. Tie package-style with string.
Repeat with remaining lettuce, marinade and fillets to
make 4 packages in all. Set aside.
To make sauce, blend butter and flour in top of double
boiler until smooth. Add vinegar, boiling water,
bouillon cube half, 1/4 cup mustard, sugar and egg.
Cook and stir over hot water until sauce thickens,
about 10 minutes. Keep warm.
Place salmon bundles on well-greased grill 4 to 5
inches from hot coals and cook 5 to 6 minutes. Turn
and cook an additional 5 to 6 minutes. Remove string
and serve with mustard sauce. ~--
