dressed whole salmon

Categories

Irishfood

Yield

1 servings

FOR METHOD 2

TO GARNISH

Method 1 (Poaching):

Clean and gut salmon. Flavour the boiling water with salt, pepper, bayleaves, slices of lemon and onion. Lower the salmon into this - bring back to the boil and simmer very gently. Allow 5 minutes per pound for the centre pieces of salmon and 3 minutes per pound for tail pieces or 3 minutes per pound for whole salmon. When cooked, leave salmon in water for 5 minutes to cool slightly. Lift out and allow to drain. Remove skin, decorate with savoury butter and garnish with lettuce leaves, lemon, parsley and cucumber.

Method 2 (Baking):

Line a roasting tin with a sheet of tinfoil large enough to fold over fish.

Place prepared fish in the greased tinfoil. Season well with salt and pepper. Add bayleaves, slices of lemon and onion, a few knobs of butter and a little wine or water. Cover fish loosely with tinfoil and seal edges well. Cook in a moderate oven 400F/200C or Gas Mark 6 allowing 10-12 minutes per pound. When cold remove skin and decorate fish.

Converted by MC_Buster.

NOTES : The ultimate dish for the Buffet Party. The salmon dressed in its finery is ideal as a centre-piece. If you are expecting a large number of guests you could portion the salmon and cover each piece with mayonnaise.

The dish is a sure winner for any party and one which your guests will really appreciate.

Converted by MM_Buster v2.0l.