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1
Preheat oven to 350 F.
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2
Cut the tail off of the fish if you have the back end; cut the head off if you have the front end.
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3
Remove the bone running down the middle of the fish, as well as any other ones you see.
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4
Lay the fish out flat, skin side down on a cutting board or work surface.
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5
Heat the olive oil and 1 tablespoon of butter in a large saucepan over medium heat.
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6
Add the garlic to the pan and stir for 30 seconds.
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7
Add the mushrooms and thyme to the pan and cook for about 3 minutes, until browned and fragrant, stirring frequently.
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8
Add kale, radicchio and pine nuts to the pan and mix well.
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9
Cook for about 3-4 minutes or until the kale and radicchio are wilted.
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10
Add bread crumbs to the pan.
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11
Turn heat off and mix well.
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12
Allow to cool.
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13
When the vegetable mixture has cooled, stir in the egg.
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14
Season with salt and pepper.
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15
Spread the kale mixture over the top of the fish to cover it.
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16
Fold the fish over the kale mixture, essentially closing the fish around the filling.
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17
In an oven-safe ceramic container thats big enough to hold the fish, but not much bigger, combine the wine, lemon juice and mustard.
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18
Place the fish into the liquid and arrange the lemon slices over the top of the salmon.
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19
Bake in the preheated oven for 30 minutes.
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20
Remove fish to a platter.
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21
Keep the liquid in the dish for the moment.
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22
In a small saucepan make a roux out of the remaining butter and flour.
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23
Just heat the butter over low heat for a few moments until melted then sprinkle in the flour.
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24
Continue stirring and heating until you have a nice paste thats golden brown.
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25
Slowly pour in the liquid from the fish, mixing it in with a wooden spoon and pressing any lumps of flour against the side of the saucepan with the spoon to remove them and incorporate the flour into the sauce.
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26
Add the half and half and mix well.
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27
Season with salt and pepper.
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28
Cut the fish into slices, carefully laying them down on each plate to keep them intact.
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29
Drizzle with sauce and serve.
