Whole Salmon Baked in Foil
Whole salmon baked with tarragon, white wine, cucumber and lemon juice. Delicious!
Recipe Information
| SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|
| Whole | Main | Bake | Less than 30 minutes |
Ingredients
- a little melted butter
- 2 - 2½kg whole salmon, prepared
- 50g butter
- 20g pack fresh tarragon
- 100ml dry white wine
- juice of 1 lemon
- salt and freshly ground black pepper
- ½ cucumber, cut into thin slices, to garnish
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Brush a large double thickness square of foil with melted butter. Place the foil buttered side up in a large roasting tin. Place the salmon in the centre, bending the tail around to fit if necessary.
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 foil to make an airtight parcel and seal.
Bake in the oven for 40 - 55 minutes.
Take out of the oven and allow to cool in its own juices wrapped up.
Once cooled carefully remove the skin and discard leaving the head and tail intact. Garnish the salmon with the slices of cucumber and sprigs of fresh herbs.
