SALMON WITH ALMOND STUFFING

Yields6 Servings
 1 tail end salmon piece filleted about 2kg
 Olive oil
 Salt and freshly ground black pepper
 2 lemons
 Bunch parsley, finely chopped
 Bunch dill, finely chopped
 1 tbsp dried tarragon
 1 clove garlic finely chopped
 30 g breadcrumbs
 60 g butter melted
 75 g chopped almonds
1

Preheat the oven to 140C/Gas1; place a large sheet of double thickness foil on a large baking tray

2

Place one fillet of the fish, skin side down, on the baking tray; rub all over with olive oil, salt and pepper; finely grate the zest from both lemons and squeeze the juice from one lemon

3

Mix together the herbs, breadcrumbs, lemon zest and juice, garlic, butter and chopped almonds in a bowl; season well

4

Spread the stuffing on the fish fillet and place the other side of the salmon on top and sprinkle any remaining stuffing on top of the fish

5

Tie the salmon tightly in a criss-cross pattern using kitchen string; wrap the foil over the salmon to make a loose but tightly sealed parcel

6

Bake in the oven for about 2 hours until the salmon is cooked through; cool slightly in the foil

7

Remove the foil and place the salmon on a serving plate; garnish with parsley to serve

Shopping cart

0

No products in the cart.