INGREDIENTS

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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