Salmon fillet stuffed with lobster Salmon fillet stuffed with lobster

Salmon fillet stuffed with lobster

May 16th. The wedding countdown including today is: 8 days.

Last night’s dinner…

I love wild salmon and bought a whole sockeye fillet and had the skin taken off.
I usually save the skin to cook for Otto, but forgot to ask for it. So I bought the dog fresh chopped beef and put it in a bowl of pasta. We ran out of dog food, but he doesn’t seem to mind! His breakfast yesterday was 1 raw egg, 2 slices of wheat bread toasted very dark, and ½ cup of non-fat vanilla yogurt. The dog eats like a king!

Back to the fish.

Ingredients:

1& 1/2 lbs whole sockeye fillet, skinned
2 leeks sliced up to the green part, washed and drained
1/2 onion
1 garlic clove minced
1 tablespoon of chopped parsley
1 tablespoon of olive oil
¼ cup of sweet cream butter
2 small cooked (boiled) lobster tails, sliced
a splash of white wine
a drizzle of balsamic vinegar—aged
salt, pepper to taste
paprika
hot pepper (only if desired–if you’re married to Felipe, this is a MUST!)

Directions:

In a huge heavy skillet that can fit the large fillet, pour in oil with butter and heat till the butter melts.

Add onions, garlic, and leeks, wilt, but do not brown.

Add the fish, which has been salted, peppered, and sprinkled with paprika.

Bring heat up high and cover.

When edges start to cook and turn lighter in color, uncover, lower heat. Bless the fish with the wine on the fish and a little on the sides. Then drizzle the vinegar only on the fish. The veggies should be golden now.

Swathe the fish with the sliced lobster, and the wilted leeks, onion, garlic and parsley. Cover again and finish the cooking on a medium heat. Uncover for the last 2-3 minutes.

Serves 4 generous portions. You may serve this with rice or couscous, and/or a side of sautéed spinach and garlic. Or a salad. I actually had made eggplant parmigiana–the young ones ate it, I saved it for lunch today.

If this doesn’t turn out to your liking or the way you want it, go to a restaurant and order it, pretending you invented this dish and never read this recipe on my blog.

Like writers, good cooks imitate, great cooks steal!