Recipe - Salmon Stuffed With Arugula

PIERRE LARUE RHXV36V
3 pound TO 5 pound fresh Salmon; (Or
frozen for better yuk)
2 pound Fresh arugula; (frozen if
you can find itG)
1 Head garlic; peeled; crushed
One half pound Ripe red currents or salmon
Berries
2 tablespoon Honey
1 Carrot; shredded
1 teaspoon salt
3 tablespoon Chicken fat; (You should
have some around)
2 cup White wine
Additional honey
Additional arugula

Remove head and entrils of fish, skin it and reserve the skin. Wash cavity
and rub whole with salt. Let stand for one hour, rinse and cut crosswise
into onepound pieces. Use the head and tail for a stock to make sauce if
you wish. Fry the fish skin in the chicken fat until crisp. Strain and
reserve the liquor. Rinse the arugula in warm (not hot) water. Drain and
chop coarsely. Saute' the garlic, carrot and honey together in the
fish/chicken fat until soft. Toss with the arugula and berries and stuff
the fish pieces. Bake at 325 degrees for 15 minutes per pound in a covered
dish. Remove cover, brush fish with additional honey, pour in 12 cups
white wine and brown for 35 minutes a pound. Top with additional berries
and fresh arugula. Serve cooled slightly with fresh cooked cut or sliced up carrots
and peas. Yuk! Yum? Who knows I made it up Pierre MM Format Norma Wrenn
npxr56b

Posted to MMRecipes Digest by Paul paular@wwa.com on Aug 10, 1998