Whole Fish Recipes & Techniques
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Ingredients
- 2.5-3kg Fishmonger’s Selection Whole Salmon (head removed)
- 1tbsp fennel seeds, crushed
- 1 garlic clove, crushed
- 1tbsp rapeseed oil
- ½ lemon
- ½ lime
- 1 pink grapefruit
- 1 grapefruit
- 1 medium orange
- 2 bay leaves
- Sprigs of dill
- For the dressing: Juice of 1/2 lemon
- Juice ½ lime
- 3tbsp rapeseed oil
- 1 shallot, finely chopped
- 1tsp honey
Method
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Preheat the oven to 200C/ 180C Fan/Gas 6. Put the salmon on a large board. Using a very sharp knife, make vertical slashes about 2cm deep down the salmon on both sides. Transfer the fish to a large baking sheet.
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Mix the fennel seeds, and garlic with oil. Rub all over the salmon with your hands, being sure to get inside the slashes and the cavity of the fish.
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Thinly slice the lemon, lime, both grapefruits and an orange. Arrange in the cavity of the salmon with 2 bay leaves and a few sprigs of dill.
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Bake in the oven for 1 hr to 1 hr 10 mins, or until the salmon is cooked through and comes away from the bone easily.
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To make the dressing, combine lemon juice, lime juice, rapeseed oil, shallot and honey. Whisk together until well combined.
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To serve, drizzle the dressing over the salmon and garnish with sprigs of watercress.
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