Whole roast salmon with spring vegetables
- April 2019
- Serves 8-10
- Hands-on time 20-25 min, oven time 40 min
Raymond Blanc’s whole roast salmon recipe makes a perfect alternative to meat during springtime. Take the whole fish to the table to serve.
Raymond says: “The whole fish roasted with vegetable crisps and paired with colourful spring veg, is a showstopper. It’s ideal if you fancy a change from the traditional spring lamb – just a few minutes of preparation and you’ll be creating a wonderful feast for the senses.”
We’ve got more recipes from the brilliant Raymond Blanc, how about his chicken and mushrooms in wine sauce?
- 49.8g (9g saturated)
- 7.6g (2.4g sugars)
Use a mandoline to cut the vegetables, or slice as thinly as possible using a sharp knife (they won’t get quite as crisp but they’ll still cook through).
If you discover your oven isn’t large enough to accommodate the whole fish, remove the head before stuffing the salmon.
Fresh chervil, though common in French cooking, can be hard to find. Buy it from finefoodspecialist.co.uk or ask your greengrocer. If you can’t find it, use extra parsley or tarragon.
Prepare the recipe to the end of step 2 up to 8 hours ahead and keep covered in the fridge. Complete from step 3.
Head straight for a chablis with this for a fresh, cool-climate take on the chardonnay grape.
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