Title: Baked Tasmanian Salmon
Categories: Australian Fish Salmon
Yield: 4 Servings

4		Salmon pieces, Tasmanian
1	lg	Onion, roughly chopped.
4	sm	Fennel bulbs, roughly chopped.
50	ml	Vermouth
2		Lemons, sliced.
:	70	g Tomatoes, semi sun-dried.
:	1	Garlic clove
:		Pepper, white
:		Tarragon leaves,
:		-to garnish.
:		Stock, fish

Preheat the oven to 190^C for 10-15 minutes.

Saute the butter, onion, fennel and vermouth in a saucepan. Add the lemons, sun-dried tomato, garlic and pepper, them remove from the heat and set aside to cool.

Spray a baking tray with vegetable spray and lay 2 of the fish pieces skin side down on it. Divide the filling in half and place evenly on one side of each fish piece, then place the uncovered fillet over the filling. Cook for 15 minutes.

To serve, place some of the filling on the serving plates and pour the stock over, then place the fish pieces on top. Garnish with tarragon leaves if desired.

from the menu of FRANKLIN MANOR, West Coast, Tasmania from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 23 Feb 98

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