Ingredients
Fish:
3 lbs of Atlantic Salmon with Skin (top end of a large filet works best)
4-6 T soften butter
3 T lemon pepper
1 T Dill weed dry
Large Oven turkey bag
Topping:
2 T Butter
1 large Onion sliced
3 cloves garlic
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Spread butter on Salmon and sprinkle with lemon pepper and dill. Place prepared fish in the oven bag, seal tightly and place on a cookie sheet that will fit in the dishwasher. Be careful where you place the fish in the dishwasher. Make sure you are not placing the fish under any jets that could spray directly on the fish making perfect holes in the filet (speaking from experience!). Run the dishwasher through a full cycle (approx 1 hour). In the mean time make the mushroom topping. Saute the onion and garlic in the butter until tender. Add mushrooms and cook for 2-3 more minutes. Add artichokes, lemon pepper, white wine. Cook for 3-4 more minutes. Remove from heat and place cream cheese block on top of mixture and cover. This will soften and melt the cream cheese. Once fish is ready heat mixture and stir in the cream cheese completely. Line cookie sheet and spray with cooking spray, remove the fish from the bag and place on the sheet. Spread a thick layer of mushroom topping on the fish top with parmesan cheese and bread crumbs and place in the oven under the broiler until golden brown and melted. Serve with a sprinkling of fresh chopped parsley and garnished lemon wedges.
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Revolutionary fish butchery — age fish, use every part, dry-age
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Revolutionary fish butchery — age fish, use every part, dry-age
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating