Recipe - Salmi Of Pheasant

4 Salmon pieces; cut into
steaks or filets
Carrots and onions chopped;
to cover the bottom of the
pan
White wine; several cups at
least

SAUCE
Reserved "juice" from bottom
of pan
1 cup Mayonnaise or more
Dill; (I used dry)

Source: Esther S. (a friend)

Cover bottom of baking dish with chopped carrots and cut or sliced up or chopped
onions. Lay salmon in a single layer over the chopped vegetables. Pour wine
over the vegetables and salmon, then cover dish in foil. Bake at 350
degrees until the vegetables are soft. Pour liquid from the bottom of the
fish dish into a bowl. Add mayonnaise and dill. Serve salmon on a lettuce
leaf with sauce poured over the top.

I was warned not to over bake it and later, after refrigerating the recipe,
I noticed I had crunchy vegetables. Then I took the salmon out of the pan,
and uncovered it and baked it, thinking I would soften the vegetables. It
totally dried it out. So I took it out of the oven and poured more wine on
top. It steamed and bubbled and I covered it and stuck it in for 15 minutes
more. Everything ended up fine. The idea is to have liquid left over for
the mayo sauce, and then to have enough sauce for all the salmon servings.
My only problem making this was that I really liked the sauce and did not
have enough.]

Posted to JEWISHFOOD digest by kblindow@juno.com (Kuppel/Rebekkah Lindow)
on Sep 24, 1998, converted by MM_Buster v2.0l.