MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Cold Glazed Salmon
  Categories: Fish, Main dish, Appetizers
       Yield: 6 servings
  
     3/4 c  Dry white wine
       3 ea Tarragon (plus more for garn
       2 ea Rosemary
       3 ea Celery leaves
       8 c  Fish aspic  (see recipe)
       1 ea Egg yolk, hard cooked, mashe
       8 ea Basil leaves
       3 ea Shallots, minced
       2 ea Lemon slices
       7 lb Whole salmon, cleaned, rinse
       1 ea Turnip
       1 t  Unsalted butter
  
   In a small saucepan, combine the wine, basil, 3 tarragon sprigs,
   shallots, rosemary, lemon, and celery.  Simmer the mixture for 20
   minutes or until the liquid is reduced to about 3 Tbsp. Lay the
   salmon on a piece of heavy foil, twice as long as the fish. Pick up
   edges of foil and pour the wine mixture over the fish. Season with
   salt and fold the foil to enclose it, crimping the edges tightly to
   secure them. Put the salmon on a large baking sheet or roasting pan
   and bake it in the middle of a preheated 375f oven for 50-60 minutes
   or until the fish just flakes. Transfer the package to a work
   surface, open foil carefully, and remove the skin from the top of the
   salmon below the head to the bottom of the salmon at the tail. Scrape
   away any brown flesh, leaving head and tail intact. Drain liquid from
   the foil, and using the foil as a guide, invert the fish onto a
   platter. Remove foil and skin and prepare the other side of the
   salmon in the same manner. Chill the fish, covered, overnight. Peel
   turnip and cut into thin slices. Trim each slice to ressemble a
   flower or cut with a flower cutter. Place in a bowl of ice water to
   hold until ready for use. Mash the egg yolk with the butter and
   reserve at room temperature. Spoon a thin coat of cool but liquid
   fish aspic over the salmon and arrange the additional tarragon sprigs
   and turnip flowers decoratively on the fish. Spoon a thin coat of
   liquid aspic over the whole. Transfer the yolk mixture to a pastry
   bag fitted with a decorative tip. Pipe the mixture into the centers
   of the flowers. Chill the salmon for at least 2 hours or up to 6
   hours. Serve surrounded with the chilled aspic, chopped. a 1964
   Gourmet Mag. favorite
  
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