Ingredients
3/4 cup white wine or chicken broth3/4 cup chopped celery leaves1 small onion, finely chopped2 lemon slices8 fresh basil leaves2 teaspoons dried tarragon1 teaspoon dried rosemary, crushed1/4 teaspoon dried thyme1 whole salmon (about 10 pounds)1-1/2 teaspoons saltWINE SAUCE:2 green onions, chopped1/2 cup butter6 tablespoons all-purpose flour2-1/3 cups water2-1/3 cups white wine or chicken broth2 egg yolks, lightly beaten1/2 cup heavy whipping creamSalt and pepper to taste
Preparation
In a saucepan over medium heat, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove head and tail from salmon if desired. Place a double thickness of heavy-duty foil on a baking sheet (longer than the length of the fish). Grease foil. Place salmon on foil; sprinkle the cavity with salt. Pour herb sauce over fish. Fold foil over fish and seal tightly.
Bake at 375° for 60-75 minutes or until fish flakes easily with a fork.
Place salmon on a serving platter and keep warm. Strain cooking juices, reserving 1/3 cup. In a large saucepan, saute green onions in butter until tender. Stir in flour until blended. Gradually stir in the water, wine and reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Stir a small amount of hot liquid into egg yolks; return all to the pan, stirring constantly. Add the cream, salt and pepper. Cook and stir until mixture reaches 160°. Serve with the salmon.
