Recipe from chapter 12.
Ingredients
Serves: Depends on size of fish – a 2kg (4.4lb) salmon will easily feed 12 people as a main course.
1 whole salmon, gutted, scaled with head intact
Dry white wine (250ml)
1 small sliced onion
1 sliced lemon
Bouquet garni, mixture of parsley, basil, bay leaves, thyme or any fresh herbs of your choice
1 tbsp. Herbes de Provence
Heavy duty foil
Sunflower oil
Parchment paper
For Garnish:
1 whole English seedless cucumber
Watercress
2 whole blacked grapes (NOT green!)
Sliced lemon
Cooking Method
1. Heat oven initially to 200 ºC, 400º F, gas mark 6 – you will turn it down when fish goes in.
2. Rinse the gills and inside the gut very well with cold, running water.
3. Lay a large sheet (1m/3ft long) of wide, HEAVY DUTY foil (‘turkey foil’
