CATEGORY |
CUISINE |
TAG |
YIELD |
|
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
1 |
|
3 lb whole salmon; (3 to 4) |
2 |
tb |
Butter |
4 |
sl |
Lemon |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Lay salmon on sheet of tinfoil, shiny side up.
If needed, crimp 2 sheets together.
Dot salmon with butter, put butter, lemons, salt and pepper inside
body.
(With steaks or pieces, lay lemon slices on top, salt and pepper to
taste.)
Fold foil tightly over contents, crimp ends to make airtight seal.
Place in shallow metal pan or ovenproof dish.
Add boiling water to cover bottom of pan, place in oven at 450°F
(230°C).
When fish cooking time is up, open foil to check doneness.
For larger fish, check by pressing fork into flesh near backbone.
If flesh flakes and falls away, it's done; if not, cook a little
longer.
Place on plate, garnish with paprika, sprigs of parsley, fresh lemon
slices.
Converted by MC_Buster.
NOTES : This is a delicious moist way to cook salmon and the finished
dish is rather better cold than hot, ideal for a summer meal. The
recipe can be used for any seafish such as snapper or hallbut and
enhances the more delicate flavours of white fish. Thin fish like
sole or plaice will take 5 minutes, thicker fish will take 12-15
minutes, a whole 3-4 lb salmon or similar-sized fish will take about
30 minutes.
Converted by MM_Buster v2.0l.
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