About 12 servings
- One 7 to 10 pound salmon, cleaned
- ¾ cup dry white wine
- ¼ teaspoon dried thyme leaves
- 8 fresh basil leaves
- 3 sprigs fresh tarragon
- 2 sprigs rosemary
- Celery leaves from a small stalk
- 3 minced shallots, or 1 small onion freshly minced
Leave the salmon whole or remove the head. Rinse under cold running water and place on paper towels to dry.
Place the wine in a saucepan and add the remaining ingredients. Let the mixture simmer, uncovered, one-half hour without boiling.
Preheat oven to moderate (375 degrees). Place the fish lengthwise on a long sheet of foil, bring up the edges and pour the wine mixture over the fish. Completely enclose the fish, crimping the foil to seal the edges tightly. Place the foil-wrapped fish in a large baking pan and transfer to the oven. Bake until the fish flakes easily when tested with a fork, about 2 hours. Serve hot with white wine sauce or as it comes out of the oven, with no additional sauces.
(Evelyn Earlougher by Elizabeth Cox)