1 whole Salmon - (4 to 5 lbs) scaled, gutted, and washed
4 tblesp Olive Oil
1 tblesp sea salt
1 tblesp Freshly-ground black pepper
1 kg Carrots peeled and thickly sliced
6 large sweet onions cut into thick slices
500 gr leeks washed and cut into approx 2cm pieces
Method :
Preheat oven to 450 F (230 C) degrees.
Rub the salmon on all sides with 2 tablespoons of the oil and fill with stuffing. Put the vegetables in a large roasting pan, coat
with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Place the
roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked.
Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables.
N.B. I sometimes just put the stuffed salmon in heavy
foil with a little oil, salt and freshly ground pepper and cook it for a little
less time.
Serve filleting as you go, two spoons make it fairly easy. First the top fillet, discard the center bone and then serve the bottom fillet.
Put a spoon full of stuffing with each and pour over a little of the sauce.
This recipe yields approx 10 servings
Parsley Herb Stuffing
2 tblesp Butter
2 tblesp chopped onions
1 Cup chopped fresh parsley
1 Cup fresh bread crumbs
2 tblesp olive oil
1 egg
Pinch thyme
Salt & pepper
Sauté onions in butter till soft. Stir in breadcrumbs, parsley, thyme salt and pepper. Beat egg and oil together and blend into dry ingredients.
Fish Sauce
1 tin fish soup (I like lobster soup)
Grated cheese
Cream
2 egg yolks
Beat the egg yolks add the tin of soup, a small carton of cream or Greek yoghurt and grated cheese to taste. Heat through gently do NOT boil.