Scottish Fish Food Drink and Picnic Ideas
Baked Salmon Recipe
This is a recipe which uses what the Irish term "The King of Fishes" namely Salmon. In most parts of Ireland poaching would be the favoured way of cooking Salmon, but this bakes it to give it a drier more measured flavour.
large whole salmon (4-5lbs)
1 shallot(peeled and quartered)
6 sprigs fresh parsley
knob of butter
1/4 pint white wine
1/2 pint double cream
1 Lemon Juiced
Pre heat oven to 350F. Prepare the salmon (if not already done so) by cleaning, trimming and de-scaling. Place the onion and parsley in the cavity of the salmon. Then place the fish in a well greased (buttered) ovenproof dish Dot with butter, season according to taste, then pour the wine over the salmon. Cover and bake for 15 minutes for each pound in weight, basting periodically.
Approx 15 minutes from end of coking time, pour the cream over the dish. Once cooked, remove the salmon and place on a serving dish (keeping warm). Strain all the liquid into a saucepan and reduce slightly. Add the Lemon juice, heat through and then pour a little over the salmon. Keep the rest to be used according to individual taste (in a sauceboat/server) Garnish the salmon with the parsley and serve accompanied by a potato dish of your choice.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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