Salmon Wrapped in Greens with Scented Butter |
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1 Head of romeinse sla Basilicum boter recipe follows 1 1/2 lb Zalmfilets 1/4 cup Witte wijn 1/2 lb Boter Fresh basilicum 2 Large tenen knoflook Pinch of crushed red peper Pinch of zout and freshly Gemalen black peper Sap of 1/2 citroen |
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BereidingFirst make a basilicum boter by mixing boter, fresh basilicum, knoflook, citroensap, pinch of zout, red crushed peper and freshly gemalen peper. I used 1/2 lb of boter, 2 large tenen knoflook, sap of half a citroen and lots of fresh basilicum. Put everything in food processor until smooth. I used reduced fat boter.Remove the outer leaves from the romaine, and reserve for another use. You will need 1 leaf for each fillet. Remove most of the stem from the lettuce leaves by cutting a narrow triangle out of the base of each one. Bring a medium sauspan of gezouten water to the boil. Add the lettuce and blanch 30 seconds. Drain the lettuce and immediately submerge in very cold water to stop the cooking process. When the leaves are cool, lay them on a towel and carefully pat dry. Preheat oven to 375 F. Lay 1 lettuce leaf on work surface. Spread some basilicum boter on one side of the fish fillet and place it botered side down in the center of the leaf. Spread some more basilicum boter on top and wrap the leaf around the fillet. Repeat with remaining fillets. Lay the fish packets side by side in ovenproof dish. Pour wine over the packets. Bake until done, about 10 minutes per inch of thickness. |
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