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5 lb. fish
1 c. dry white wine
1 Tbsp. lemon juice
1 tsp. salt
1 c. sour cream
dill
Directions:
(Note that a 5 lb. fillet of salmon is realllly big! We're talking 2 feet of fish here. You'll need two 9x13's). Line 9x13 with foil, fresh dill. Lay fish on bed of dill. Pour wine over top. Sprinkle fish with lemon juice and salt. Cover tightly with foil. All this can be done ahead. Bake fish at 400° F. for 20-22 min., until fish flakes easily.
Strain juices, reduce to 1/2 c. Mix in sour cream. Serve over or alongside fish.
Part of our Swedish Julbord 2004.
Submitted by Gretchen Grant Contributed on: and modified on Saturday December 24th, 2005
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