Salmon Whole Standing Food

WHOLE ROASTED SALMON

Steps:

• Preheat oven to 450 degrees.
• Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Sprinkle fish and vegetables with white wine. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. About 15 minutes for every inch of fish.
• Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables.
• Serve by portioning out the fish using two large spoons: filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet.

ROASTED SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices, herbs, shallots and seasoning, then sit the second fillet on top - skin-side up. Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal. Can be chilled for up to 3 hrs.
• Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through - check by poking a knife into the fillets and making sure the flesh flakes easily. Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices. Slice into portions and serve with the Lemon & chive mayonnaise and New potatoes 'Lyonnaise' (see 'Goes well with' recipes) and half-steamed broccoli (see below).

SALMON WHOLE STANDING

Steps:

• Ask your fish monger to not only gut it but also scale it and cut off the fins. Leave the tail in tact for presentation.
• Preheat oven to 400°F.
• Stuff the cavity with the celery tops, green onions, lemon slices and ginger.
• Now, to make it stand up, wad a piece of tin foil as long as the opening and stuff it in the bottom.
• Stand your salmon up on a piece of heavy tin foil longer that it is. If your tin foil is very wide, put another piece over top and seal after adding a few splashes of wine. If your foil is narrow, attach a piece to each side and the seal up the center. Don't wrap the tin foil in a manner that is comes in contact with the fish skin if you intend to serve it with the skin on.
• Bake for 35-45 minutes for a 9 lb salmon. Adjust a bit for size. You can peak in the top and insert a fork to test for doneness.
• Open and transfer to a large cutting board or platter for serving.
• My preference is to take all the skin off, except the head and tail. It will come off easily. Garnish at will.
• Serve with Recipe #253235 and/or sour cream.