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Cooking a Whole Salmon

For a Salmon of 4 to 5 kgs (8 to 10 lbs) weight (cleaned)
(Make sure the fish monger has scaled it for you)

Oven method.

Preheat the oven to 190 C, 375F, Gas 5

As well as the Salmon you will need;

4 Tablespoons of Olive Oil
I Lemon
Bunch of Fresh Fennel
I Glass White wine.

Paint two large sheets of tin foil with half of the oil

Lay the salmon on the middle.
Season the fish with the salt and pepper.
Lay the fennel in the cavity.
Gather up the tinfoil to wrap together and seal and then pour the glass of wine in the top just before you seal
Put on a baking sheet and cook at theat temperature for 45 mts.
Then take from the oven and cut into the bone at the thickest part.
The salmon flesh should be pale pink through to the bone.
If not put it back for another 15 mts and then remove.

If you serve this hot leave it as it is, opening the foil at the table and serve with hollandaise sauce at the side.

To serve cold leave it cool in the foil , then remove the skin from the top side , lay on a large board or plate and serve with mayonnaise.

To Poach in a Fish Kettle.

Put the cleaned salmon in the kettle and cover with cold water.

Add some fennel and pepper to the water, a good pinch of salt the lemon juice and a glass of white wine (or two tablespoons vinegar)

Bring to a boil and then;

If serving cold, take off the heat and proceed as in the baked salmon.

If serving Hot, simmer gently (Poach) for ten minutes to the kg (5 minutes to the pound) and then take out of the water and proceed as the baked recipe.



May 11, 2009 09:14 PM | 0 Comments
  Martin Dwyer
Consultant Chef