Serve with Schramsberg Reserve
- 2 tablespoons unsalted butter
- 1 2-inch piece fresh ginger, peeled and minced
- 1 large shallot, peeled and sliced
- 2 English cucumbers, peeled, halved lengthwise and sliced ¼-inch thick
- salt and freshly ground white pepper
- 2 1/2 pounds king salmon fillet, skinned, pin bones removed
- 1/2 cup chardonnay
- 1 lemon
- 1/2 cup crème fraîche
- 1 tablespoon minced chives.
- Preheat oven to 200 degrees.
- Melt butter over low heat in a skillet.
- Add ginger and shallot and saute briefly, until softened.
- Add cucumbers, season with salt and pepper and saute until almost translucent.
- Spread in a baking dish large enough to hold salmon. Do not wash skillet.
- Place salmon on cucumbers.
- Pour chardonnay around salmon. Season with salt and pepper and sprinkle with juice of half the lemon.
- Cover with a sheet of parchment or wax paper.
- Place in oven and cook 45 minutes for medium rare, 50 to 55 minutes for more well- cooked. Because fish is slow-roasted , it will remain quite red in center.
- Transfer salmon to a large platter with a rim.
- Transfer cucumber mixture to skillet and cook down for 5 minutes.
- Stir in crème fraîche and cook until sauce is consistency of heavy cream. Season with salt, pepper and remaining lemon juice.
- Pour mixture around fish. Sprinkle fish with chives and serve.
Allow 1 hour 15 minutes to prepare.
Submitted by Florence Fabricant Nytimes.com June 28, 2006