Clean and gut the salmon carefully; do not remove the head, tail or scales. Carefully measure the water and half fill the fish kettle, add 1 rounded tablespoon of salt to every
Carefully lift the whole fish out of the fish kettle and leave to drain on the rack for a few minutes. Then slide onto a large hot serving dish, preferably a beautiful long white china dish, but failing that, whatever it will fit on! Garnish with lots of parsley, lemon balm and fennel and 10–12 segments of lemon. I don’t remove the skin until I am serving it at the table, then I peel it back gradually as I serve; however, if you prefer, remove the skin just at the last second before bringing it to the table. When you have served all the fish from the top, remove the bone as delicately as possible, put it aside and continue as before. Serve with Hollandaise Sauce.
© 1989 Darina Allen. All rights reserved.