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Ингредиенты
- 1 whl salmon Salt and Pepper Bayleaves A few slices of lemon A few slices of onion Parsley Little white wine or possibly water Lemon, parsley, lettuce leaves, tomatoes and cucumber.
Инструкции
- Method 1 (Poaching):Clean and gut salmon. Flavour the boiling water with salt, pepper, bayleaves, slices of lemon and onion. Lower the salmon into this - bring back to the boil and simmer very gently. Allow 5 min per lb. for the centre pcs of salmon and 3 min per lb. for tail pcs or possibly 3 min per lb. for whole salmon. When cooked, leave salmon in water for 5 min to cold slightly. Lift out and allow to drain. Remove skin, decorate with savoury butter and garnish with lettuce leaves, lemon, parsley and cucumber.
- Method 2 (Baking):Line a roasting tin with a sheet of tinfoil large sufficient to fold over fish.
- Place prepared fish in the greased tinfoil. Season well with salt and pepper. Add in bayleaves, slices of lemon and onion, a few knobs of butter and a little wine or possibly water. Cover fish loosely with tinfoil and seal edges well. Cook in a moderate oven 400F/200C or possibly Gas Mark 6 allowing 10-12 min per lb.. When cool remove skin and decorate fish.
- NOTES : The ultimate dish for the Buffet Party. The salmon dressed in its finery is ideal as a centre-piece. If you are expecting a large number of guests you could portion the salmon and cover each piece with mayonnaise.
- The dish is a sure winner for any party and one that your guests will really appreciate.
