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Leaping Salmon in the Ballysadare River in Ireland
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La Belle Cuisine
A Little Irish Cookbook
By John Murphy, 1986, Chronicle Books
is no doubt that this is an expensive dish, but it will
people and makes a fine party piece.”
1 whole fresh salmon (about 5 pounds)
1/2 cup [1 stick] butter
Salt and pepper
1/2 cup dry cider
1 cup heavy cream
Preheat oven to 350 degrees F. Clean and descale the salmon, cut off
head and tail, and trim the fins. Stuff the parsley into the gullet.
aluminum foil and form a loose envelope round the fish, sealing
but leaving the top open for the moment. Dot the rest of the
butter over the
salmon, season, and pour over the cider and the cream. Now
seal the foil
along the top, leaving only a small vent. Bake in the oven for
1 1/4 hours.
When ready, take from the oven, remove the skin and reduce the
boiling, stirring all the time.
Serve with boiled new potatoes and
fresh garden peas.
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