*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   32                    Chestnuts
      1/2   lb           Slab bacon
                         - cut into 1/2-in cubes
    2       sm           Red cabbages
                         - finely shredded
      1/2   ts           Freshly ground pepper
    5       lb           Whole salmon
    2       c            Dry white wine
      1/2   c            Unsalted butter
    2       tb           Unsalted butter
    4       tb           Finely minced shallots
    1       c            White vinegar
      1/4   ts           Salt
   PREHEAT OVEN TO 350F. Using a small knife, make a slit
   in each chestnut and spread them on a cookie pan in
   the oven for 30-to-35 minutes. Remove from oven and
   when they are cool enough to handle, peel them. Place
   the bacon in a large skillet over medium heat and
   cook, stirring, about 5 minutes. Add the cabbage,
   cover and cook another 6-to-7 minutes or until well
   wilted. Remove from heat, add the chestnuts and
   transfer to a bowl. Sprinkle the cavity of the salmon
   with pepper and stuff with the cabbage mixture. Place
   the salmon in a roasting pan and add 1 cup wine and 2
   tablespoons butter. Place in oven, uncovered, for 20
   minutes. Turn on its other side and cook another
   15-to-20 minutes, or until just barely cooked at the
   bone. While the salmon is baking, prepare the sauce.
   In a small saucepan over medium heat, combine
   shallots, remaining wine, vinegar and salt. Cook until
   the mixture is almost dry. Remove from heat and whisk
   in remaining butter. Arrange the salmon on a large
   serving platter and offer the sauce on the side.
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