Salmon Stuffed with Kale, Radicchio & Mushrooms in a Wine & Mustard Sauce

Preheat oven to 350 F.

Cut the tail off of the fish if you have the back end; cut the head off if you have the front end. Remove the bone running down the middle of the fish, as well as any other ones you see. Lay the fish out flat, skin side down on a cutting board or work surface.

Heat the olive oil and 1 tablespoon of butter in a large saucepan over medium heat.

Add the garlic to the pan and stir for 30 seconds.

Add the mushrooms and thyme to the pan and cook for about 3 minutes, until browned and fragrant, stirring frequently.

Add kale, radicchio and pine nuts to the pan and mix well. Cook for about 3-4 minutes or until the kale and radicchio are wilted.

Add bread crumbs to the pan. Turn heat off and mix well. Allow to cool.

When the vegetable mixture has cooled, stir in the egg. Season with salt and pepper. Spread the kale mixture over the top of the fish to cover it.

Fold the fish over the kale mixture, essentially closing the fish around the filling.

In an oven-safe ceramic container that’s big enough to hold the fish, but not much bigger, combine the wine, lemon juice and mustard.

Place the fish into the liquid and arrange the lemon slices over the top of the salmon. Bake in the preheated oven for 30 minutes.

Remove fish to a platter. Keep the liquid in the dish for the moment.

In a small saucepan make a roux out of the remaining butter and flour. Just heat the butter over low heat for a few moments until melted then sprinkle in the flour. Continue stirring and heating until you have a nice paste that’s golden brown.

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. Add the half and half and mix well. Season with salt and pepper.

Cut the fish into slices, carefully laying them down on each plate to keep them intact.

Drizzle with sauce and serve.