I hope you like this
It was a new year gift to my friend who was holding a party. (and sorry for lack of recipe, I just kind of make them up as I go along
My boyfriend and myself had been doing the christmas shopping and we came across the fish counter where the woman was reducing the HUGEST (4 pounder) salmon I had seen so he decided to snap it up so I could make a 'leaping salmon'. Uh huh, thanks hunny
Firstly my poor friend had to keep it in her freezer as mine was FULL, before bringing it around to me so I could cook the poor fishy.
So, take your fish. I did this in the oven as I did not in any way have a pot big enough to boil it, and it worked out pretty darned well. Lay out some foil bigger than your fish and double layered and gently place your fish ontop and bend it so when cooked it maintains the 'leaping' look. Add some white wine, sliced onions, dill and sliced lemon over the fish (also you can stuff the cavity of the fish with it) and wrap the fish up in the foil and make sure it is secure without holes!
I set my oven to 180 degrees and cooked the beast for about 1 hour 30 mins and reduced the heat of the oven to 140 for 30 mins and hauled it out. be careful not to break the foil.
open the foil at the top and let your salmon cool down enough so that you can handle it. And now it gets messy. Open the foil and drain off the liquid that remains before placing the salmon onto the platter you want to serve it, take a sharp knife and run the blade down the back just through the skin (remove fins) and begin to peel off the skin of the salmon. ICK ICK ICK! Slimey mess!
Once done, remove the darker salmon flesh (it is bitter as it has a higher blood content, usually looks grey) to reveal the perfectly pink and lovely sakmon. Wait until it is completely cool and decorate with fresh salad leaves, mayonnaise down the back and halves of cucumber slices. I served it with dill, lemon and cucumber and a dill mayonnaise dip
Sorry about the photo, was on my mobile phone
Everyone loved it!