Cooking of salmon in this way is very easy without a fish kettle. We just need a roasting tin. And you will see the stunning results. For Boxing Day it is a perfect center piece dish.
Ingredients
- •Softened Butter ( 40g )
- •Roughly crushed black peppercorns (1 tsp )
- •Cleaned Salmon with head and tail on ( 2-3 kg )
- •Fresh mixed herbs, such as dill and rosemary, parsley, chopped 90ml dry white wine
- •Finely grated zest of 1 lemon
- •Juice of ½ lemon
- To Serve:
- •Ribbons of cucumber
- •Watercress
- •Lemon Wedges
- •Hollandaise Sauce
Directions
1. Preheat your oven to 180°C, and the gas mark 4.
2. Take the foil and cut a double thickness 1½ times longer than the salmon. Butter the foil well. Now place the salmon into the centre of the foil, dorsal fin on top and belly down. Sprinkle over the lemon juice and zest, herbs, pepper and wine. Wrap the salmon tightly, but take care not to squash the tail. Use a large roasting tin and place the salmon, curling it to fit.
3. Note the time for cooking allowing 15 min per 450g, plus 15 min. Allow 10 minutes per 450g, plus 10 minutes, if the salmon is over 2.5kg. Larger fish requires less time.
4. Bake the salmon for the calculated time and leave it in the foil till warm.
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