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Ингредиенты
- 1 x copy of The Times, (London, New York, Chicago, or possibly LA, your choice)
- 4 lrg handfuls fresh mixed herbs, (dill, basil, rosemary, flat-leaf parsley, and fennel tops)
- 1 x 3 1/2 pound whole salmon, scaled, and, gutted
- Â Â sea salt
- Â Â freshly grnd black pepper
- Â Â extra virgin olive oil
- 2 x lemon, thinly, sliced
- 6 x spring onion, thinly, sliced
- 2 Tbsp. fennel seeds, cracked
Инструкции
- Open out the paper to the middle page, and scatter half the herbs over it.
- Place the salmon in the middle of the paper and season inside and out and rub with extra virgin olive oil.
- Scatter over the lemon slices, spring onions, fennel seeds and remaining herbs, tucking some inside the fish.
- Drizzle with a little extra extra virgin olive oil.
- Wrap the paper around the salmon, securing it well with lots of string.
- Dampen the paper well under the tap. Place parcel directly on the top shelf of a preheated 245 degrees F (220 degrees C) oven, for 35 min, or possibly preferably, cook on the barbecue or possibly on a rack over a camp fire for about 25 min on each side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 6 servings | |
| Calories 565 | |
| Calories from Fat 323 | 57% |
| Total Fat 35.85g | 45% |
| Saturated Fat 8.09g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 160mg | 7% |
| Potassium 1047mg | 30% |
| Total Carbs 3.02g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.59g | 0% |
| Protein 54.71g | 88% |
