Ingredients Jump to Instructions ↓

  1. 32 Chestnuts

  2. 1/2 lb 227g / 8oz Slab bacon - cut into 1/2-in cube

  3. 2 Red cabbages - finely shredded (small)

  4. 1/2 teaspoon 2 1/2ml Freshly ground pepper

  5. 5 lbs 2270g / 80oz Whole salmon

  6. 2 cups 474ml Dry white wine

  7. 1/2 cup 99g / 3 1/2oz Unsalted butter

  8. 2 tablespoons 30ml Unsalted butter

  9. 4 tablespoons 60ml Finely minced shallots

  10. 1 cup 237ml White vinegar

  11. 1/4 teaspoon 1 1/3ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350F 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. Remove from oven and when they are cool enough to handle, peel them. Place the bacon in a large skillet over medium heat and cook, stirring, about 5 minutes. Add the cabbage, cover and cook another 6-to-7 minutes or until well wilted. Remove from heat, add the chestnuts and transfer to a bowl. Sprinkle the cavity of the salmon with pepper and stuff with the cabbage mixture. Place the salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter. Place in oven, uncovered, for 20 minutes. Turn on its other side and cook another 15-to-20 minutes, or until just barely cooked at the bone. While the salmon is baking, prepare the sauce. In a small saucepan over medium heat, combine shallots, remaining wine, vinegar and salt. Cook until the mixture is almost dry. Remove from heat and whisk in remaining butter. Arrange the salmon on a large serving platter and offer the sauce on the side.


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