Serves 8-10 Prepare 10 mins - Cook
2.5kg salmon, gutted
1 lemon, thickly sliced
4 bay leaves
1 fennel head, thickly sliced
Handful whole black peppercorns
Handful flat-leaf parsley
1 glass dry white wine
1 cucumber, finely sliced
1 bag watercress
1 head fennel, finely sliced
Few sprigs dill, finely sliced
Ĺ tbsp white wine vinegar
1 tbsp extra virgin olive oil
Squeeze lemon juice
Step 1 Ask your fishmonger to gut the whole salmon to save you a messy job. Wash
the fish and pat dry with kitchen paper, then cut off the fins so they donít
burn in the oven. If the salmon is too long for the roasting tray, cleanly cut
off the head and tail with a sharp knife.
Step 2 Fill the cavity of the fish with the sliced lemon and fennel and bay
leaves. Scrunch up a piece of tin foil and push into the cavity. This will help
the fish stand upright in the roasting tray and on the serving plate.
Step 3 Lay out two long sheets of tin foil and spread the top one with butter.
Scatter with the rest of the lemon slices, black peppercorns and parsley. Put
the fish on top then gather up the sides of the foil. Pour in the wine then fold
the edges of the foil together to seal tightly. Lay the parcel onto a roasting
tray, curving the fish a little to fit in it. Put into a pre-heated oven at
220˚C/200˚C fan/Gas 7 and cook for 30-40 minutes.
Step 4 When the fish is cooked through, lift it out of the foil onto a chopping
board. While itís still warm, carefully remove the skin on one side with a blunt
knife, working from the top of the head to the tail. Repeat on the other side
until all skin is removed.
Step 5 Make the salad by mixing together the cucumber, watercress, fennel and
dill. Dress with white wine vinegar, olive oil and lemon juice then season to
taste. Lay out on a large plate then position the fish on top. Serve warm or
Smart Tip - A simple test to see if fish is cooked through is to
carefully insert a knife into the middle of the fish. Hold the knife against
your hand and if it feels hot, itís ready.