Whole roast salmon with fennel and herbs

Whole roast salmon with fennel and herbs

By
From
Slow
Serves
8-10
Photographer
Tara Fisher

Roasting on the bone is a great way to cook fish, as it keeps it nice and moist. Cooking it whole also helps hold it together if you do overcook it slightly. You can vary the flavours you put inside the fish, but keeping it simple works best.

Ingredients

Quantity Ingredient
1 bulb fennel
25g fresh dill
25g fresh flat-leaf parsley
2 garlic cloves
1 teaspoon fennel seeds
1 lemon
3-3.5kg whole salmon, gutted, cleaned and scaled
200ml white wine
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 170°C. Line a roasting tin big enough to hold the salmon with greaseproof paper. Thinly slice the fennel, chop the dill and parsley and crush the garlic. Mix them all together in a bowl with the fennel seeds. Thinly slice the lemon.
  2. Season the salmon well with salt and pepper, then place it on its side, open the cavity and spread out the fennel mixture inside the fish, followed by the sliced lemon. Place the salmon in the tin with the stuffed cavity facing down. Pour over the wine, then cover with greased foil and cook in the oven for 1 hour.
  3. Remove the foil and baste the salmon with the cooking liquid, then return to the oven for a further 15 minutes. Remove and allow to stand for 3–4 minutes before serving. It can be served hot or cold.
Tags:
James Martin
Saturday Kitchen
slow cooking
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