750 g middle cut of salmon
50 ml oil
2 bayleaves
1/2 tsp ground mace
1/2 tsp ground cloves
120 ml Hollandaise Sauce
picked parsley
seasoning
50 ml oil
2 bayleaves
1/2 tsp ground mace
1/2 tsp ground cloves
120 ml Hollandaise Sauce
picked parsley
seasoning
method
1. Scrape off the scales. Wash, then open up the salmon to remove the backbone; place the fish on a piece of foil.
2. Season with salt and pepper, sprinkle with the mace and cloves, add the bayleaves and brush with oil.
3. Reform the piece of salmon, enclose in the foil and refrigerate for 1 hour.
4. Heat a little of the oil in a roasting tray, add the salmon in the foil and roast at 180°C for 10 minutes, then open the foil, baste the fish and roast for a further 10 minutes.
5. Serve for 2 people, garnished with picked parsley and accompanied by a sauceboat of Hollandaise Sauce.
2. Season with salt and pepper, sprinkle with the mace and cloves, add the bayleaves and brush with oil.
3. Reform the piece of salmon, enclose in the foil and refrigerate for 1 hour.
4. Heat a little of the oil in a roasting tray, add the salmon in the foil and roast at 180°C for 10 minutes, then open the foil, baste the fish and roast for a further 10 minutes.
5. Serve for 2 people, garnished with picked parsley and accompanied by a sauceboat of Hollandaise Sauce.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
