Ingredients:
Whole salmon
Fennel, sliced
Lemons, sliced
1. Put strips of foil along base of roasting tin long enough to hang over edges. Lay a long length of foil diagonally over top.
2. Put a layer of sliced fennel and lemons along length of foil, to act as a trivet to protect fish from direct heat and to add flavour.
3. Put salmon on top of trivet fennel and lemons. Put some lemon and fennel into cavity of salmon to enhance flavour. Add enough cold water to just cover fish, then cover tray tightly with foil.
4. Bring to boil then turn down so just simmering. Gently cook so as not to overcook or break up salmon. Cook salmon for 5min per 450g or (1lb).
5. Very carefully lift fish out using foil strips, it may take two people. Pour off any liquid before serving on a platter.
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Black large two-tone flexi spatula, Kuhn Rikon UK. Oak chopping board, Lakeland. Extra large roasting tray, chef's own.
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