Salmon Fit For a Tsar

In this issue we treat you to another salmon recipe. Imperial Salmon was often cooked at special receptions before the revolution—the meal combined a true bouquet of delicacies using choice local ingredients. The recipe’s uniqueness stems from the combination of two flavors that are quite tasty and distinct in their own right, and which add up to make a sum greater than the total of the parts. The natural fats in the bacon are a perfect “wrapping” for the salmon, making this prized fish even more flavorful and succulent.

Imperial Salmon

INGREDIENTS

1⁄4 pound bacon 

2 ounces sliced mushrooms

2 ounces crabmeat

1 pound salmon fillet

Salt, freshly ground white pepper to taste 

2 tablespoons butter, in pieces

Crabmeat and cream sauce

2 tablespoons butter

2 tablespoons flour

2 cups heavy cream

1⁄4 cup rosé wine

1⁄4 lb. crabmeat

A pinch of saffron

Salt to taste

Preheat the oven to 350o.

Lay the bacon strips crosswise on a 12-inch piece of aluminum foil. 

Spread half of the mushrooms and crabmeat over the bacon, then top with the salmon filet.  Place the remaining mushrooms and crabmeat on top of the salmon. Season with salt and a little white pepper. Dot with 2 tablespoons of butter.

Using one end of the foil as a guide, carefully roll up the salmon so that it is enclosed in the bacon strips. Bring the ends of the foil together to make a packet, and seal.

Bake at 350o for 30-40 minutes, until the fish just begins to flake. 

Meanwhile, make the cream sauce.  In a medium saucepan melt the butter, then stir in the flour and let the mixture cook for a minute, stirring constantly.  Gradually whisk in the cream.  Bring to just a boil, then immediately lower the heat and stir until thickened.  Whisk in the wine, then stir in the crabmeat, saffron, and salt.

Open the foil packet and transfer the salmon to a platter. Top with the cream sauce and garnish with sliced lemon, onion, tomato, and olives. For a truly imperial taste, top with pieces of steamed lobster or crayfish. 

Serve the fish with crisp fried potatoes, a green vegetable, and marinated mushrooms. 

Recipe courtesy Red Square Restaurant, Moscow.