FILET OF SALMON IN LETTUCE

FILET OF SALMON IN LETTUCE image

Categories Fish Bake

Yield 4 servings

Number Of Ingredients 17

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2 T. dry white wine
8 large shallots, minced
3/4 cup white wine vinegar
3/4 cup dry white wine
Freshly ground pepper
4 large butter lettuce leaves
1 pound fresh salmon tail, skinned, boned and cut into four 4-ounce fillets
Salt
4 t. butter, room temperature
1 T. chopped fresh chives
Softened butter
3 T. whipping cream
1 T. water
1 1/2 cups (3 sticks) butter, cut into pieces
Juice of 1 lime
Fresh chives, chopped
4 baby carrots, cut julienne, blanched until crisp, drained and sauteed in butter (garnish)

Steps:

Generously butter baking sheet and sprinkle with 2 tablespoons white wine. Set baking sheet aside. Combine shallots, vinegar, 3/4 cup wine and pinch pepper in medium saucepan and bring to boil over high heat. Continue cooking until liquid evaporates. Transfer shallots to small plate and set aside. Cut tough ribs from lettuce leaves. Blanch leaves in large saucepan of boiling salted water about 40 seconds. Plunge into cold water to stop cooking process. Drain; dry with paper towels. Sprinkle fillets on each side with salt and pepper. Set each on lettuce leaf. Dot each with 1 teaspoon butter and sprinkle with chopped chives. Fold leaf over, enclosing fillet completely. Arrange chive side up on prepared sheet. Brush tops with softened butter to prevent drying. Cover with parchment paper and set aside. (Fillets can be prepared ahead to this point. Cover with damp towel instead of paper and refrigerate.) Preheat oven to 375 degrees F. Combine 2-3 tablespoons cooked shallots with cream, water and salt in medium saucepan over medium heat and bring to boil slowly. Gradually whisk in 1 1/2 cups butter. Add additional shallots, if desired. Stir in lime juice and chives to taste. Bake salmon until just cooked through, about 3 to 4 minutes. Transfer to platter. Top with sauce, garnish with baby carrots and serve.