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# 74 •DECEmBER 14 , 2015
Fresh sage leaves
Olive oil (extra virgin)
240 ml (1 cup) dry white wine
Salt and pepper to taste
SALMONE ARROSTO RIPIENO
(BAKED STUFFED SALMON)
Preparation time: 1 1/2 hours
Baking time: 45-50 minutes
Servings: 12
DIRECTIONS
1. Preheat the oven to 180°C (350°F)
2. First prepare the stuffing. In a bowl,
cover the bread with the milk and soak
for about 20 minutes until it is completely softned. Squeeze dry
3. In a large bowl mix the bread, eggs,
parsley, garlic, Parmesean cheese, salt
and pepper to taste
4. Then prepare the salmon, it’s really not difficult to do – just a bit tedious,
maybe. Scale the fish, but don’t remove
the fins. Slit open the belly and remove
the entrails, wash well. Snip the backbone just behind the head and at the tail.
Slowly pull the rib-bones away from the
meat along the full length of the fish,
working them carefully with your fingertips. Open up the fish and then pull the
vertical bones from the meat, being careful to remove all of them. Pat the meat
to be sure there are no stray bones. If
you don’t feel like tackling this task, ask
your fishmonger to clean and debone
the salmon. Wash the salmon under cold
running water, pat dry with paper towels
5. Season the inside with some salt and
pepper. Fill the fish cavity with the stuffing, without the bones it should be easy
to open up. Then place the salmon on
a baking sheet greased with some olive
oil. Cover the salmon with some sage leaves. Bake for about 40-50 minutes basting a few times with some white wine.
The salmon is done when a thermoter inserted into the meat registers a temperature of 57°-60°C (about 140°F). Let it rest
for 5 minutes, then slice and serve.
Note: I’d suggest that you refer to Joy of
Cooking for tips on scaling and drawing
fish. The book also describes de-boning
the fish, but I prefer my method.
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