Raymond Blanc’s whole roast salmon
- Published: 17 May 19
- Updated: 18 Mar 24
Raymond Blanc’s whole roast salmon makes a lovely change from meat in spring. Why not serve the whole fish at the table for Easter lunch?
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 create a wonderful feast for the senses.”
We’ve got more springtime recipes from the brilliant Raymond Blanc: how about his grilled asparagus with vegetable crumble? Or, check out our Easter recipe collection.
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Serves 8-10 -
Hands-on time 20-25 min, oven time 40 min
Nutrition
- Calories
- 737kcals
- Fat
- 49.8g (9g saturated)
- Protein
- 63.2g
- Carbohydrates
- 7.6g (2.4g sugars)
- Fibre
- 3.3g
- Salt
- 0.8g
delicious. tips
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.