Whole Salmon Baked en Papillote
Whole salmon, tarragon, white wine and lemon juice combine to form this beatiful bake.
Recipe Information
| SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|
| Whole | Main | Bake | Less than 30 minutes |
Ingredients
- a little melted butter
- 2-3kg/1.5-2kg whole salmon
- 50g butter
- 20g pack fresh tarragon
- 100ml dry white wine
- juice of 1 lemon
- salt and freshly ground black pepper
Method
Preheat the oven to 220°C, 425°F, gas mark 7.
Brush a large double thickness of foil with melted butter. Place the salmon into the centre and bring up the edges up slightly.
Cream the butter with the tarragon, white wine and lemon juice and spoon into the cavity of the fish. Fold over the edges of the parcel to make it airtight.
Slide the parcel onto a large roasting tin and curl it up to fit the pan. Bake in the oven for 55 minutes. Take out of the oven and leave to cool in its own juices.
Once cooled carefully remove the skin and discard leaving the head and tail intact. Garnish the salmon with slices of cucumber and sprigs of fresh herbs.
