Salmon w/ Cabbage, Chestnuts & Bacon
32 Chestnuts 1/2 lb Slab bacon - cut into 1/2-in cubes 2 sm Red cabbages - finely shredded 1/2 ts Freshly ground pepper 5 lb Whole salmon 2 c Dry white wine 1/2 c Unsalted butter
Ingredients
- 32chestnuts
- 1/2lbslab bacon
- 5lbwhole salmon
- 2cup dry white wine
- 1/2cup unsalted butter
- 2tbsp unsalted butter
- 4tbsp finely minced shallots
- 1cup white vinegar
Directions
- 1
32 Chestnuts 1/2 lb Slab bacon - cut into 1/2-in cubes 2 sm Red cabbages - finely shredded 1/2 ts Freshly ground pepper 5 lb Whole salmon 2
- 2
Using a small knife, make a slit in each chestnut and spread them on a cookie pan in the oven for 30-to-35 minutes
- 3
Remove from oven and when they are cool enough to handle, peel them
- 4
Place the bacon in a large skillet over medium heat and cook, stirring, about 5 minutes
- 5
Add the cabbage, cover and cook another 6-to-7 minutes or until well wilted
- 6
Remove from heat, add the chestnuts and transfer to a bowl
- 7
Sprinkle the cavity of the salmon with pepper and stuff with the cabbage mixture
- 8
Place the salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter