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SALMON WITH ALMOND STUFFING
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