HOW TO COOK A WHOLE SALMON
Shopping list
1 salmon 3 - 4 kiloHalf an onion sliced
Tarragon sprigs (dried or fresh)
100g unsalted butter
Bayleaves
Method
Put half the butter, some onion slices, bay leaves and tarragon sprigs into the centre cavity of the fish along with seasoning to taste of pepper and salt; the rest of the butter should be spread over the skin of the fish.
Wrap the foil over the salmon to make a loose but tightly sealed parcel. Place the fish on a large baking sheet or roasting tray, if needed diagonally so that it fits in the oven. If the fish is to big for your oven, bend the tail end upwards. Bake in the centre of the oven for 2½ hours at gas mark 3 or 160C.
After cooking remove the salmon from the oven and allow it to cool completely before serving (It's best not to open the foil). To serve remove the skin, this will come off very easily if you make a horizontal slit all along the middle of the side of the salmon. Ease the fillets away from the bone and serve a generous spoonful of mayo.
Serving suggestion
Whole poached salmon makes a great centre piece for a buffet lunch or supper. Creme fraiche and diced watercress or basil mayo go really well with cold salmon.
