Recipe by Pinaygourmet #345142
I know a lot of people are not very fond of Gordon Ramsay's temper and his fiery language but I'm sure you will agree that the guy can really cook and totally knows what he's doing. Foul language, nasty temper and all he is actually one of my favourite chefs on TV and on paper because his recipes are very straight forward, can be expensive but not always and the best part is they always give fantastic results. Anyway, I've made his Salmon w/ Baked Herbs & Caramelized Lemons oodles of times now and even played with it by using salmon steaks and other types of fish. When I play with the quantities I normally just adjust the ingredients to what I think would be suitable and always with great results. Feel free to experiment with yours, but for now I will post the recipe just the way he has it on page 240 of his cookbook, Sunday Lunch and Other Recipes from the F Word. It's fresh, aromatic and really tasty, this has been one of my favourite ways to cook fish.
Top Review by Get o.
Say what you want about Gordon. This was an absolute hit. Very nice light contrasting notes to a very savory fish. Coupled with some rosemary roasted potato chunks and a fresh salad.. Amazing dish to serve guests on a special occasion.
- 1 5⁄8 kg salmon, scaled, gutted and washed (1 whole salmon)
- olive oil, and drizzling (for cooking)
- sea salt
- fresh ground black pepper
- 2 bay leaves
- 3 sprigs rosemary
- 3 sprigs thyme
- 3 sprigs basil
- 3 sprigs sage
- 3 sprigs parsley
- 1 head garlic, halved horizontally, then broken into cloves (unpeeled)
- 2 -3 stalks lemongrass, split in half lenghtways and bruised with the back of a knife
- 3 small lemons, thickly sliced
- 5 -6 star anise
- 1 teaspoon mixed peppercorns (or black)
Directions See How It's Made
- Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper.
- Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity.
- Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade.
- Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes.
- Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons.