Title: Salmon with Fines Herbes Stuffing
Categories: Seafood
Yield: 6 Servings

1		Whole side of salmon (2 lb) skin and bones removed
1	tb	Oil
1	c	Minced onion
1/2	c	White wine
2	ts	Salt
1	ts	White pepper
5	tb	Butter
2	c	Fresh bread crumbs
1	c	Chopped parsley
3	tb	Chopped fresh tarragon
2	ts	Chopped fresh thyme
1/2	c	Sherry

COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes. Add bread crumbs. Cook, stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add parsley, tarragon and thyme. Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets. Lay down a piece of parchment paper larger than the 2 fillets side by side. Brush it with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon. Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style. Use the paper underneath to assist rolling tightly into a cylinder. Preheat oven to 350F. Place salmon roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a saucepan; cook, reducing by half. Remove from heat and whisk in the remaining butter. Unwrap the salmon from the paper and place on a platter. Pour the sauce over and serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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