Whole roasted herb and lemon salmon
- June 2016
- Serves 10
- Hands-on time 20 min, oven time 50 min
What could be more impressive than serving up a whole salmon for dinner party guests? We’ve used a herb, lemon and elderflower marinade to add a subtle citrus flavour.
- 32.7g (5.8g saturated)
- 6.5g (6.1g sugars)
- 2kg whole salmon, gutted and descaled (ask your fishmonger to do this for you)
- Finely grated zest and juice 2 lemons
- Large bunch each fresh parsley, dill and tarragon, roughly chopped
- 4 tbsp extra-virgin olive oil, plus extra to serve
- 200ml dry white wine
- 100ml elderflower cordial
- Heat the oven to 180°C/160°C fan/gas 4. Pat the fish dry and make sure all the scales have been removed. Using a sharp knife, slash each side of the fish 3-4 times about 5cm apart.
- Put 3 layers of foil, big enough to enclose the fish, in the tin. In a mixing bowl, combine the lemon zest, herbs and oil. Season, then rub the herb mixture all over the fish and inside it. Lay the fish on the foil and bring up the sides to form a container. Squeeze the lemon juice over the fish. Pour the wine and elderflower cordial into the foil, then seal to create a parcel.
- Roast for 50 minutes, then check the fish is fully cooked: make a small cut along the backbone at the head end. If the flesh comes away easily from the bones, it’s cooked. Drizzle with olive oil and bring to the table. To serve, peel away the skin and carefully lift the flesh off the bones in large pieces. When the meat from the uppermost side has gone, lift the tail and prise away the whole skeleton in one move to get at the meat on the other side.
This will keep in the fridge, covered with cling film, for up to 24 hours.
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