Well it was my sisters 50th birthday at the weekend and we had a lovely party. One of the dishes was a whole salmon which is really very easy to cook and incredably cheap considering the number of people it can feed. I'll give you the details below and as its now really warming up I expect the Barbecues to be out this week.
1 Whole Salmon, 1 Lemon, 1 Lime, Handfull of mixed herbs (thyme, rosemary, parsley), olive oil, salt and pepper.
1. Have your fishmonger gut and scale the fish.
2. Rinse out the fish and lay on a large piece of double layer foil that you have first brushed with olive oil.
3. Place slices of lemon and lime and springs of herbs in the cavity and all over the fish skin.
4. Drizzle with olive oil and grind some salt and pepper over the fish.
5. Seal the foil tightly around the fish to form a completely enclosed package.
6. Place the fish on a medium hot barbecue not directly above the coals, ie fish on one side and coals on the other.
7. Put the lid on the barbecue.
7. Turn carefully a couple of times during cooking.
8. Cook for 50 minutes then remove and allow to rest in its foil parcel for an hour.
9. Carefully open the foil parcel and transfer the whole fish to a serving dish.
The fish will be beautifully succulent and tasty. Serve with a simple green salad and some crusty bread.
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