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Enjoy fish from Lake Huron with this Fantastic Recipe!
Whole Salmon Stuffed with Herbs

(serves 8)

4 lbs whole salmon, filleted

1 stick salted butter, softened

1 cup chopped, fresh soft-leaf mixed herbs, such as basil, chives, mint, parsley and tarragon

grated zest of 1 unwaxed lemon

1 garlic clove, crushed

sea salt & freshly ground black pepper

olive oil, for brushing

Preheat the grill.

Put the salmon fillets flat onto a board, flesh side up.  Carefully pull out any remaining bones with tweezers.

Put the butter, herbs, lemon zest, garlic, and plenty of pepper into a small bowl and beat well.  Spread the mixture over one of the salmon fillets and put the second on the top, arranging them top to tail.

Using kitchen twine, tie the fish together at 1" intervals.  Brush with a little olive oil, season, and cook on the flat plate of the preheated frill for 10 minutes on each side.  Let rest for a further 10 minutes.  Remove the twine and serve the fish cut into portions.

2009-05-20 20:56:26 GMT
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