sheet of tin foil twice the length of the salmon
1.5 kilo whole salmon
sea salt and freshly ground pepper
2 lemons, thinly sliced
fresh herbs for stuffing e.g. basil, flat leaf parsley, dill, fennel
100 ml dry white wine
½ a preserved lemon, flesh discarded
5 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon Dijon mustard
½ teaspoon paprika
pinch of sugar
2 tablespoons chopped flat leaf parsley
watercress and witlof leaves for garnishing
Preheat the oven to 180°C.
Lay the tin foil on a flat baking tray and lightly grease. Put the salmon on top and turn up the sides of the tin foil.
Season the cavity and line with half the lemon slices and plenty of herbs. Pour over the wine, season the skin and top with the remaining lemon. Close the tin foil securely to prevent the liquids escaping.
Bake for 15 minutes per 500 grams. When cooked open the foil and allow the salmon to cool.
Dressing: Finely slice the preserved lemon rind. Whisk the remaining dressing ingredients together, season with salt and freshly ground pepper and add the lemon.
To serve: Remove the head and fins of the salmon and carefully peel off the skin from the top side. Discard. Place the serving platter on top of the salmon and invert the salmon onto the platter. Carefully peel off the tin foil and the skin and gently scrape off any grey bits with a small knife. Clean up the platter with a damp cloth. Just before serving spoon over the dressing and garnish with watercress and witlof.
Serve with the spring vegetable salad.