Braised Whole Fillet of Salmon

Braised Whole Fillet of Salmon in Wine and Aromatic Vegetables
From Lynne...

For 6 to 8 servings

1 each large carrot and onion cut into neat ¼ inch dice
2 or 3 tender celery stalks, neatly diced
2 TBLS unsalted butter
Seasonings: salt, freshly ground pepper, dried tarragon
2 pound skinless fillet of salmon about ½ inch thick
1 ½ cups dry white French vermouth

Cook the diced vegetables slowly in the butter until quite tender but not browned – about 10 minutes. Season lightly with salt, pepper and a big pinch of dried tarragon.

Go over the salmon carefully with your finders to detect any little bones; pull them out with tweezers of pliers. Score the skin side of the fish. Dust with salt and pepper and place best side up in the baking dish.

Spread the cooked diced vegetables over the fish and pour ½ inch of vermouth around it. Cover the fish with the wax paper, buttered side down.

May be assembled an hour or more ahead to this point, cover and refrigerate.

Preheat over to 350 degrees. Cook 15 – 30 minutes until the fish is done. Baste several times.