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How to cook a whole salmon

A whole poached or roasted salmon is a classic for entertaining - keep it simple for maximum elegance

Poaching
The best-known method for cooking a whole salmon has always been to poach it. And that works very well, provided you have a fish kettle and, preferably, a gas cooker with large burners.

• To emphasise the flavour of your salmon, make a court-bouillon by gently boiling water, vinegar, bay leaves, a sliced onion, a peeled and sliced carrot, black peppercorns, a large bunch of parsley and some salt. The amount should half-fill the fish kettle. Allow the liquid to go cold, then place the fish in the court-bouillon, bring back to the boil and poach gently for about 10 minutes.
• Remove the kettle from the heat and allow the fish to continue cooking as the liquid cools. If poaching in a hot court-bouillon, allow about 6 minutes for every 450g fish. Remove immediately from the liquid when the fish is cooked and allow to cool completely.

Roasting
Alternatively, if you don't have a fish kettle, you can oven-roast your salmon in foil to equally tasty effect.

• Place the cleaned salmon on a piece of foil large enough to encase the whole fish. Heat the oven to 190C/375F/gas mark 5 and place sliced lemon, oranges and onion in the cavity of the fish. Tuck in a handful of fresh herbs (use chervil, dill, parsley or tarragon).
• Bring the foil up around the fish and pour in a glass of white wine. Season with salt and pepper and tightly secure the foil to form a seal. Carefully lift onto a large baking sheet.
• The baking time can be determined by measuring the widest part of the 'neck' of the fish. Bake for 5 minutes per 2.5cm. When done, loosen the foil and allow to cool completely.

Next page: assembling and serving the salmon

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