| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | Irishfood | 1 | servings | |
INGREDIENTS
| 1 | Whole salmon | |
| Salt and Pepper | ||
| Bayleaves | ||
| A few slices of lemon | ||
| A few slices of onion | ||
| Parsley | ||
| Little white wine or water | ||
| Lemon; parsley, lettuce | ||
| ; leaves, tomatoes | ||
| ; and cucumber. |
INSTRUCTIONS
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.
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