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Whole Salmon with Mango and Kumquats

Recipe Information

Ingredients

• 2kg whole salmon, gutted and descaled
• 1 lemon, cut into slices
• ½ x 20g pack parsley
• 25g butter, softened
• 2 x 150g packs kumquats, quartered and deseeded
• 200ml water
• 200g granulated sugar
• 200ml white wine vinegar or vin santo wine vinegar
• 1 ripe mango, peeled, stone reserved and flesh cut into cubes
• 1 red chilli, deseeded and finely chopped
• 5cm piece fresh root ginger, peeled and finely chopped
• 2 cloves garlic, peeled and crushed

Method

Preheat the oven to 150°C, 300°F, Gas Mark 2

Preheat the oven to 150°C, 300°F, Gas Mark 2

To cook the fish: Lay the salmon on top of a large piece of oiled foil Place the lemon slices and parsley into the fish's cavity. Spread the butter over the outside of the fish and wrap it tightly in the foil to form a parcel.

Place the fish on a large shallow tray. Cook for 25 minutes per 500g.

To make the mango and kumquat sauce: Put the kumquats in a medium size saucepan with the water and cook gently for 10 minutes.

Add the remaining ingredients, then bring to the boil and simmer gently for 1 hour. Take care not to let the mixture become too thick, if this happens add a little water until a pouring consistency is achieved.

Remove the salmon from the oven and leave to stand for 10 minutes.

Before serving, gently peel the skin from the salmon and disgard. Serve with the mango and kumquat sauce.

New potatoes and fine green beans make an ideal accompaniment to this dish.