Served Hot from Darina Allen's Simply Delicious Suppers by Darina Allen
Clean and gut the salmon carefully; do not remove the head, tail or scales. Carefully measure the water and half fill the fish kettle, adding 1 rounded tablespoon of salt to every 1.1 litre. Cover ...
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Cooking tools:
- Fish kettle
- Stove
- Chef's knife
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- sprigs of fresh parsley, lemon balm and fennel
- 1 whole salmon or sea trout
- salt
- 1 lemon segment for each person
- Hollandaise sauce
- water
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