This recipe is simple, unique and tasty! Go visit your closest vineyard and ask for a few large leaves! (If you aren't near a vineyard, a Mediterranean grocery should have vine leaves in a jar.)
Serve 4 people
800 g Sockeye Salmon, 200 g of salmon per person should be just right
12-15 Vine Leaves, 3 per person
12 tbsp Sour Cream or Ricotta Cheese
3 Green Onions
Salt & Pepper
1 cup White Wine
1/4 cup Butter
Cook the leaves in a large amount of salted water for 2-3 minutes, and cool them in cold water.
Cut your salmon into 3 small pieces per person, and place each one in the middle of a vine leaf.
For each piece of salmon, add a tbsp of sour cream or ricotta cheese, a pinch of tarragon, a touch of sliced green onions, and salt and pepper.
Wrap the salmon in the leaf, folding in the edges to avoid leaks.
Deposit your salmon parcels in a baking dish. Add white wine, butter, green onions, salt and pepper. Cover with foil paper and bake in the oven at 350F for 12 minutes. It can be served with the liquid left in your pan, or a nice flavoured brown butter.
; grill on the BBQ at medium heat until you read 135F on your instant read thermometer and serve with a salad vinaigrette.
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