-
1
In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots, rosemary, lemon, and celery.
-
2
Simmer the mixture for 20 minutes or until the liquid is reduced to about 3 Tbsp.
-
3
Lay the salmon on a piece of heavy foil, twice as long as the fish.
-
4
Pick up edges of foil and pour the wine mixture over the fish.
-
5
Season with salt and fold the foil to enclose it, crimping the edges tightly to secure them.
-
6
Put the salmon on a large baking sheet or roasting pan and bake it in the middle of a preheated 375F (190C).
-
7
oven for 50 to 60 minutes or until the fish just flakes.
-
8
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.
-
9
Scrape away any brown flesh, leaving head and tail intact.
-
10
Drain liquid from the foil, and using the foil as a guide, invert the fish onto a platter.
-
11
Remove foil and skin and prepare the other side of the salmon in the same manner.
-
12
Chill the fish, covered, overnight.
-
13
Peel turnip and cut into thin slices.
-
14
Trim each slice to ressemble a flower or cut with a flower cutter.
-
15
Place in a bowl of ice water to hold until ready for use.
-
16
Mash the egg yolk with the butter and reserve at room temperature.
-
17
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.
-
18
Spoon a thin coat of liquid aspic over the whole.
-
19
Transfer the yolk mixture to a pastry bag fitted with a decorative tip.
-
20
Pipe the mixture into the centers of the flowers.
-
21
Chill the salmon for at least 2 hours or up to 6 hours.
-
22
Serve surrounded with the chilled aspic, chopped.
