*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Large carrot and onion cut
                         -into neat 1/4-inch dice
    2                    Or 3 tender celery stalks,
                         -neatly diced
    2       tb           Unsalted butter
                         Freshly ground pepper
                         And dried tarragon
    2       lb           Skinless fillet of salmon
                         -about 1/2 inch thick
    1 1/2   c            Dry white French vermouth
   MASTER RECIPE Braised Whole Fillet of Salmon in Wine
   and Aromatic Vegetables
   For 6 to 8 servings:
   A no-stick frying pan for the diced vegetables;
   tweezers or pliers to remove bones; a lightly buttered
   baking dish that will just hold the fish comfortably
   (or an ovenproof baking and serving platter, or,
   lacking either, cut the fish in half crosswise, and
   reassemble it after cooking- the vegetables will mask
   the surgery); buttered wax paper to cover fish.
   Cook the diced vegetables slowly in the butter until
   quite tender but not browned- about 10 minutes.
   Season lightly with salt, pepper, and a big pinch of
   dried tarragon.
   Go over the salmon carefully with your fingers to
   detect any little bones; pull them out with tweezers
   or pliers.  Score the skin side of the fish. Dust with
   salt and pepper, and place best side up in the baking
   Spread the cooked diced vegetables over the fish, and
   pour 1/2 inch of vermouth around it.  Cover the fish
   with the wax paper, buttered side down.
   *Ahead-of-time note:
   May be assembled an hour or more ahead to this point;
   cover and refrigerate.
   BAKING:  12 to 15 minutes at 350F:
   Preheat the oven to 350F.  Set the fish in the lower
   middle level, and, when beginning to bubble lightly,
   baste the surface with the liquid in the dish, basting
   several times again until the flesh feels lightly
   springy to the touch.
   Remove from the oven, and, holding the fish in place
   with a pot cover, drain the cooking juices into a
   saucepan.  Slide the fish onto a hot platter; cover
   and keep warm while making the sauce.
   AU NATURAL:  Braised Salmon Served in Its Own Juices:
   Rapidly boil down the cooking juices in the saucepan
   until almost syrupy. Pour them over the fish and
   vegetables, and serve.
   The usual and lovely butter sauce of modern cookery
   can be as rich and buttery as you wish-from 3 or 4
   tablespoons to half a pound.  Using the preceding
   boiled-down juices as a base, proceed to beat in the
   butter as in the lemon-butter sauce for the broiled
   fish on page 83.
   A reasonable and equally delectable compromise is a
   light veloute sauce made with the cooking juices, then
   boiled down with cream, as follows. Cook together 2
   1/2 Tbs butter and 3 Tbs flour 2 minutes without
   coloring; off heat whisk in the hot braising juices
   and 1 cup heavy cream. Boil slowly until reduced to 1
   1/2 cups; season carefully.
   (Full details for veloute sauce are on page 272.)
   Either serve the fish cloaked in its vegetables and
   accompany with the sauce, or fold the vegetables into
   the sauce and spoon over the fish.
   From “The Way to Cook”, Julia Child, Alfred Knopf,
   1989. ISBN 0-394-53264-3
   Posted by Stephen Ceideberg; August 9 1993.
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