Whole Baked Salmon with Fennel, Lemon and Herbs | Words with Food
Whole Baked Salmon with Fennel, Lemon and Herbs
by Ben Macdonald - wordswithfood.com Whole Baked Salmon

  ,     

August 1, 2016

Whole Baked Salmon with Fennel, Lemon and Herbs 0.0 0
  • Prep: 20 mins
  • Cook: 2 hrs 50 mins
  • 20 mins

    2 hrs 50 mins

    3 hrs 10 mins

  • Difficulty: Intermediate
  • Yields: 1 whole fish

This whole baked salmon is a great alternative for any large gathering or Christmas main course. It is easy to cook, light to eat and when the thickest part is only just cooked, the tail is cooked through, so everyone is happy. It is also delicious cold, so any leftovers don’t stand a chance.

Ingredients

1 salmon, whole ~2kg, scaled and cleaned

2 fennel, bulbs, fronds reserved

2 onions

2 lemons

1 bunch tarragon

1 bunch dill

1 bunch flat leaf parsley

250ml white wine

40g butter, sliced

2 red onion, finely sliced

3/4 cup white vinegar (or any light vinegar such as cider)

1/4 cup white vinegar (or any light vinegar such as cider)

1 cucumber, large, halved lengthways, seeds removed and thinly sliced

4 tbsp olive oil

salt and pepper

Directions

Preheat the oven to 130°C.

Wipe the fish with paper towels inside and out to ensure it is dry and check there are no scales remaining. Season the cavity of the fish generously with salt and pepper.

On an oven tray large enough to hold your salmon, make a bed using half of the sliced brown onion, fennel and herbs. Stuff the cavity of the fish with the remainder and half of the lemon slices. Drizzle the bed with a couple of tablespoons of olive oil, add the wine and lay the fish on top.

Place the butter on top of the fish, season with salt and pepper, drizzle with olive oil.and wrap the entire tray in aluminium foil.

Place the fish in the middle of the oven and cook for 2.5 hours (if your fish is a different size, adjust 30mins for each 400g). Check by poking a knife into the thickest part and checking it is not raw. Remove and leave the foil on top until ready to serve.

To make the pickled red onions, combine the sugar, vinegar, 1 tablespoon of salt and ¼ cup of water in a saucepan and heat until dissolved. Place the red onion in a bowl and pour over the liquid. Leave at least 30 minutes to pickle. Once cooled these can be refrigerated for several days.

Sprinkle a little sugar over one side of the remaining lemon slices. Heat a frying pan until smoking hot and a tablespoon of oil and fry sugar side down until caramelised and slightly charred.

To serve, remove the foil and gently scrape the skin from the top of the fish. Scatter over the fennel fronds, sliced cucumber, pickled onions and charred lemon slices. Use a large spoon to cut along the middle of top fillet lengthways, then take portions off each side.

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