Name: Whole baked salmon with watercress mayonnaise
Prep time: 1 h 10 min
Cook time: 40 min
Total time: 1 h 50 min
Yield: Serves 10-12
Ingredients: 1.5-1.75 kg (3-3½ lb) whole fresh salmon, cleaned and scaled (ask your fishmonger to gut the fish and remove the scales); 120 g (4 oz) watercress, tough stems removed; lemon wedges, to garnish; 1 small bay leaf; 1 small onion, thinly sliced; few drops of lemon juice; 315 g (10 oz) whole-egg mayonnaise; sprigs of watercress, to garnish; 90 ml (3 fl oz) dry white wine; 5 fresh parsley stalks; 1 sprig fresh thyme

Preparation info

Serves
10-12

Difficulty
Medium
Ready in
1 hr 50

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

Baked in foil to retain the salmon’s flavour and moist texture, this impressive centrepiece is the perfect dish for a large summer gathering, served with new potatoes and summer vegetables.

Ingredients

1.5-1.75 kg (3-3½ lb) whole fresh salmon, cleaned and scaled (ask your fishmonger to gut the fish and remove the scales)
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Method

Lift up the gill flap behind the cheek of the salmon head and, using kitchen scissors, remove the dark, frilly gills. Repeat on the other side of the fish. If any scales remain, hold the tail and, using the back of a knife, scrape the skin at a slight angle, working towards the head. Trim the fins. Cut across the tail to shorten it by half, then cut a V shape into the ta

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Ingredients

Method

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