Cut 1 to 2 lbs fresh salmon fillets into 12 small serving size pieces, add to marinade, and marinate, covered at room temperature for 2 hours.
Blanch leaves from 2 heads romaine in lightly salted boiling water for 90 seconds, drain in colander, run cold water over to chill, and drain leaves individually on paper towels. (You will need about 36 leaves).
Preheat oven to 425 degrees.
Butter a large oven-safe skillet or 13" by 9" baking pan.
Mince 4-5 shallots and 2-3 cloves garlic.
Scatter minced shallot and garlic over bottom of buttered baking pan.
Tie two chives together to make a long chive string.
Repeat with remaining chives until you have as many chive strings as pieces of salmon.
On a cutting board, arrange three blanched romaine leaves so that they overlap in the center.
Put a marinated salmon piece in the middle of the leaves, and fold the leaves over the fillet to form a bundle.
Tie the bundle with a chive string, and put the tied bindle in the baking pan.
Repeat with remaining 11 fillet pieces.
Salt and pepper the bundles, pour the wine over the top, and put the
pan in the pre-heated
oven for 20 minutes.
Remove baking pan from oven, turn oven off.
With a spatula or pancake turner, remove the salmon bundles to a heatproof
pan or plate
and replace in turned-off oven to keep warm.
Pour liquid from baking pan into a small sauce pan, and bring to a boil.
If the pan or plate in the oven accumulates more liquid, pour it off into the sauce pan.
Reduce the liquid to 1/2 cup.
Stir in creme fraiche.
Just before serving, cut 2 Tbsp butter into pieces and whisk into sauce.
Whisk in snipped chives.
Serve salmon bundles napped lightly with sauce
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