Ingredients:

4 pounds salmon

3 cups dry white wine

3 cups water

2 cloves

1 onion

4 slices lemon

8 peppercorns

1-1 ½ tbsp salt

6 sprigs parsley

½ tbsp gelatin

¼ cup cold water

½ cup mayonnaise

2 tbsp minced parsley

2 tbsp minced chives or scallions (green onions)

1 tbsp minced dill

Procedure:

          Buy the center cut of the salmon. Wrap the fish in a layer of cheesecloth. In a deep saucepan, combine the wine, water, cloves stuck in the onion, lemon, pepper corns, salt and parsley. Bring to a boil and cook over medium heat 15 minutes. Place the fish in it and cook over low heat 1 hour or until the part near the bone flakes easily when tested with a fork. Carefully lift out the fish, unwrap and remove skin. Place on a serving dish; continue cooking the stock until reduced to 1 cup. Strain.

          Soften the gelatin in the water for 5 minutes. Stir into the hot stock until dissolved. Cook until syrupy, and then blend into the Mayonnaise. Mix in the parsley, chives and dill. Chill until firm enough to spread, and then coat the fish with it. Chill until set. Decorate top with slice olives, pimentos and green peppers, if desired.

Serves 10.

Per serving

Calories 345

Saturated fat 7.8 gram

Polyunsaturated fat 25.0 gram

Total fat 35.9 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

My Other Articles

Fish in Parika Sauce

Fish in Paper

Stuffed Fish en Papillote

Baked Fish in Armenian Style

Baked Stuffed Fish

Baked fish with soy sauce

Fillet of Sole Veronique

Sole Amandine

Fillet of Sole Meuniere

Fillet of Sole with Mushroom Sauce

Baked spiced fish

Thayir Shadam – Curd Rice

Kadhi

Mixed Vegetable Soup

Choley – Recipe

Fish Recipe Provence Style

Oven Fried Fish