Archive for the ‘Whole Salmon’ Category
This dish can be used as a starter or main course and is particularly good for a cold buffet or Christmas dinner party. Fish can make a change from the overload of meats we sometimes have for Christmas food.
Classic Whole Salmon. Serves 8
- 1 whole salmon
- 3 bay leaves
- 1 lemon, sliced
- 12 black peppercorns
- 300ml/1º cups of water
- 150ml/æ cup white wine
- 2 cucumbers, thinly sliced
- large bunches of mixed fresh herbs, such as parsley,chevril and chives to garnish
- mayonnaise, to serve
1. Preheat the oven to 180∞C/350∞F. Clean the inside of the salmon, making sure the gut is removed.Rinse the salmon well in cold water and wipe out with kitchen paper. Cut the tail into a “V” shape with a sharp knife. Place the fish on a large piece of double thickness foil. Place the bay leaves, peppercorns and lemon inside the cavity. Wrap the foil around the fish and up the sides. Pour on the water and wine. Seal the foil parcel tightly and place in a large roasting tin.
2. Bake for 15 minutes per pound, plus an extra 15 minutes. Remove from the oven. Carefully open the foil and leave to cool.
3. Using a sharp knife or kitchen scissors, remove the head and tail. Set aside if you want to use them in your display. Turn the fish upside down on to a board, so the flattest side is uppermost. Peel off the base foil and the skin. Using a sharp knife, gently scrape off any excess brown flesh from the pink salmon.
4. Make an incision down the back fillet, drawing the flesh away from the central bone. Place the fillet on a serving dish. Remove the second fillet and place beside the other one to make the base of the dish.
5. Carefully remove the central backbone. Place the other half of the fish with the skin still intact, on top of the base fish. Peel off the skin and any brown bits. Replaced the head and tail if using.
6. Lay the cucumber slices on top of the salmon starting at the tail end so they resemble scales. Garnish with the herbs and serve with mayonnaise.