Name: Salmon in Disguise
Yield: Serves 10 to 12
Cuisine: Germany
Ingredients: 2 large bunches parsley (about 4 ounces or 110 g total); 1 onion, diced; 3 tablespoons (45 g) coarse sea salt; Cider vinegar or white wine vinegar, for dipping; 5 or 6 lemons, halved, for garnish; Sea salt, for dipping; Salt and pepper; 3 cups (750 ml) Spiced Red Wine; 2 teaspoons ground ginger; 1 medium bunch thyme; 1 teaspoon ground mace or freshly grated nutmeg; 2 bay leaves; 1 teaspoon ground cinnamon; 1 carrot, diced; 1 whole salmon (10 to 11 pounds or 4.5 to 5 kg), cleaned and scaled, with head and tail attached; ¼ cup (60 ml) vegetable oil, more for the pan; Small round piece of carrot or orange zest, for garnish

Preparation info

Serves
10 to 12

Difficulty
Medium

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

Ingredients

1 whole salmon (10 to 11 pounds or 4.5 to 5 kg), cleaned and scaled, with head and tail attached

Europe
Germany
Nuremberg
Fish course
Pescatarian
Gluten-free

Method

To fillet and divide the fish

Wash the salmon thoroughly and pat dry with paper towels. With a large chef’s knife, cut off the head, including the gills, on a slight diagonal. Cut off the tail. Set the head and tail aside. Next, remove the fillets of salmon from the backbone with a flexible knife by cutting along the upper back of the fish on one side and l

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

To fillet and divide the fish

Part of