Salmon With Tarragon Sauce
|Whole salmon||4 1⁄2 Pound, head removed|
|Snipped fresh parsley/1 teaspoon dried parsley flakes||2 Tablespoon|
|Snipped fresh tarragon leaves/1 teaspoon dried tarragon||1 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Chicken broth||1 Cup (16 tbs) (Ready To Serve)|
|Milk||1 Cup (16 tbs)|
|Dry white wine||2 Tablespoon|
Heat oven to 375°F.
Cut 28 x 18-inch sheet of heavy-duty foil.
Place salmon on foil.
Sprinkle cavity and outside of fish with parsley, 1 tablespoon tarragon, 1/4 teaspoon salt and paprika, 1/8 teaspoon pepper and the juice.
Fold long sides of foil together in locked folds.
Fold and crimp short ends; seal tightly.
Place on large baking sheet.
Bake for 40 to 50 minutes, or until fish begins to flake when fork is inserted at backbone in thickest part of fish.
Meanwhile, prepare sauce.
In 2-quart saucepan, melt margarine over medium heat.
Stir in flour, tarragon, curry, salt and pepper.
Blend in broth and milk.
Cook over medium heat for 3 to 5 minutes, or until mixture thickens and bubbles, stirring constantly.
Stir in wine.