Recipe

Baked Salmon Stuffed And Wrapped In Grape Vine Leaves Recipe


Baked Salmon Stuffed And Wrapped In Grape Vine Leaves Recipe Frantic / All my dishes
2 years ago
great dish for a dinner party
Prep:60m Cook:35m Servings:6

Frantic

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Ingredients
  • 800g salmon in one piece (not tail end)
  • 10-12 preserved grape vine leaves
  • 1 small fennel bulb
  • 3 tblspns roasted pine nuts (preroast for 10 mins at 180 deg C)
  • 1/4 cup currants, reconstituted in verjuice
  • 3 x 1/4 preserved lemons, skin only, sliced thinly
  • 1/2 red (spanish) onion, small dice
  • 1 tblspn chopped chervil
  • 2 tblspns fennel leaves (from top of bulb used in baking)
  • 50g butter
  • 1/4 cup verjuice

Directions
  1. OVERNIGHT
  2. Reconstitute the currants in verjuice
  3. Roast the pine nuts and allow to cool
  4. COOKING DAY
  5. Preheat oven to 120 deg C
  6. Slice the base of the fennel bulb and spread over a small baking tray (reserve the top for garnish)
  7. Cut the salmon into two equal pieces
  8. Make a stuffing by mixing together the roasted pine nuts, currants, finely chopped onion, herbs and 25g of butter to hold it together.
  9. Rinse the grape leaves, pat dry and lay out on a fresh chopping board for the 'salmon sandwich'
  10. Place one piece of salmon down and season well with salt and pepper
  11. Place all stuffing on top
  12. Place second piece of salmon on top of the stuffing mix and season well
  13. Wrap the parcel in the vine leaves and tie with string, making sure the leaves are covering all the salmon
  14. Place this parcel on top of the sliced fennel, add verjuice/white wine and the rest of the butter
  15. Bake at 120 deg C for 50 minutes, turning once after 25-30 mins
  16. Baste with pan juices once or twice through cooking
  17. Notes:
  18. At the finish of cooking time, take salmon parcel from the oven and allow to rest for 10 mins upside down.
  19. Turn oven up to 200 deg C to finish cooking the fennel
  20. Return the rested salmon parcel to the oven to 'flash' reheat before cutting off the string and carving into thick slices
  21. Garnish with the fennel tops and a spray of chervil along with a verjuice beurre blanc

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Comments

jimrug1 1 year, 4 months ago said:
This is a cool recipe. I love fish wraped in grapeleaves. High five ......Jim

notyourmomma 1 year, 2 months ago said:
I love anything wrapped in grapeleaves and this filling rocks. Delicous. Wonderful flavor.


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