COOKING WHOLE SALMON
Poaching is the classic way to cook whole Salmon. Clean
the fish and place in a fish kettle. Cover with a simple Court
Bouillon (one medium onion, one sliced carrot, one bay leaf, eight
black peppercorns, sprigs of parsley and thyme, one tablespoon
of lemon juice and a pinch of salt). Cover with a lid and bring
to the boil. Turn off the heat. Leave to stand for 15-20 minutes
if serving hot, or leave to cool completely in the cooking liquor.
Baking salmon preserves it's juices and flavour well,
but be careful not to overcook. Clean the fish and season well.
Wrap loosely in well-greased foil. Place on a tray and bake at
300F (150C or gas mark 2). Allow 20 minutes per pound.
Microwaving can be a particularly useful method of cooking
because of it's convenience and speed. Simply prepare the fish
as for baking, but wrap it in cling film with butter instead of
foil. Cook on full power for 2-3 minutes per pound.
Barbeque - Use a marinade first or baste while cooking.
Tinfoil assists to keep fish moist. Cook until fish flakes easily
when tested with a fork. |
