Whole Fish Recipes & Techniques

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

• 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.