Whole Fish Recipes & Techniques
- 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
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.
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.
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.
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.
To make the dressing, combine lemon juice, lime juice, rapeseed oil, shallot and honey. Whisk together until well combined.
To serve, drizzle the dressing over the salmon and garnish with sprigs of watercress.