Salmon Stuffed with Arugula

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Title: Salmon Stuffed with Arugula
Categories: Seafood, Chef
Yield: 1 Servings

MMMMM--------------------PIERRE LARUE RHXV36V-------------------------
3 lb TO 5 lb fresh Salmon; (Or
-frozen for better yuk)
2 lb Fresh arugula; (frozen if
-you can find it<G>)
1 Head garlic; peeled; crushed
1/2 lb Ripe red currents or salmon
Berries
2 tb Honey
1 Carrot; shredded
1 ts -salt
3 tb Chicken fat; (You should
-have some around)
2 c White wine
Additional honey
Additional arugula

Remove head and entrils of fish, skin it and reserve the skin. Wash
cavity and rub whole with salt. Let stand for one hour, rinse and cut
crosswise into one-pound pieces. Use the head and tail for a stock to
make sauce if you wish. Fry the fish skin in the chicken fat until
crisp. Strain and reserve the liquor. Rinse the arugula in warm (not
hot) water. Drain and chop coarsely. Saute' the garlic, carrot and
honey together in the fish/chicken fat until soft. Toss with the
arugula and berries and stuff the fish pieces. Bake at 325 degrees
for 15 minutes per pound in a covered dish. Remove cover, brush fish
with additional honey, pour in 1-2 cups white wine and brown for 3-5
minutes a pound. Top with additional berries and fresh arugula.
Serve cooled slightly with fresh cooked sliced carrots and peas. Yuk!
Yum? Who knows I made it up Pierre MM Format Norma Wrenn npxr56b

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