Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Whole salmon |
| \N \N | Salt and Pepper |
| \N \N | Bayleaves |
| \N \N | A few slices of lemon |
| \N \N | A few slices of onion |
| \N \N | Parsley |
| \N \N | Little white wine or water |
| \N \N | Lemon; parsley, lettuce |
| \N \N | ; leaves, tomatoes |
| \N \N | ; and cucumber. |
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.