Serves 6
Ingredients:
A copy of newspaper
4 large handfuls fresh mixed herbs (dill, basil, rosemary, flat leaf parsley, and fennel tops)
1 (1.5 kg) whole salmon, scaled and gutted
Sea salt and freshly ground black pepper
Olive oil
2 lemons, thinly sliced
6 spring onions, thinly sliced
2 tablespoons fennel seeds, cracked
Method:
- Open out the paper to the middle page, and scatter half the herbs over it.
- Place the salmon in the middle of the paper and season inside and out and rub with olive oil.
- Scatter over the lemon slices, spring onions, fennel seeds and remaining herbs, tucking some inside the fish.
- Drizzle with a little extra olive oil.
- Wrap the paper around the salmon, securing it well with lots of string.
- Dampen the paper well under the tap. Place parcel directly on the top shelf of a preheated 220°C (425°F) oven, for 35 minutes, or preferably, cook on the barbecue or on a rack over a camp fire for about 25 minutes on each side.
I like the bit to cook over a camp fire & wrap up in a drenched newspaper. I suppose other kind of fish will do too!!
Shrek from MyBlogLog