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raymond blanc whole roast salmon

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raymond blanc whole roast salmon

Salmon

Raymond Blanc whole roast salmon

Product

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Raymond says: “The whole fish roasted with vegetable crisps and paired with colourful spring veg, is a showstopper. It’s ideal if you fancy a change from the traditional spring lamb – just a few minutes of preparation and you’ll create a wonderful feast for the senses.”

Ingredients

 1 large potato, sliced 1mm thick (see tips)

 1 large carrot, sliced 1mm thick (see tips)

 2.5-3kg whole organic salmon, scaled, gutted and cleaned  (see tips)

 ½ bunch fresh thyme,  leaves stripped

 4 fresh rosemary sprigs,  leaves stripped

 1 garlic bulb, cloves separated and crushed, skin on

 3 preserved lemons,  cut in half, flesh removed  and thinly sliced or chopped

 2 tbsp extra-virgin olive oil

 2 tbsp extra-virgin  olive oil

3 little gem lettuces,  cut into quarters

 200g radishes, trimmed  and halved if large

 250g asparagus, trimmed  and cut into thirds

 ½ bunch fresh flatleaf parsley, roughly chopped

 ½ bunch fresh chervil,  roughly chopped (see tips)

Directions

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