Whole Salmon With Fennel Stuffing Recipe
Ingredients
| 4 1b whole salmon, cleaned 2 kg | ||
| Lemon juice | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Fennel | 1/2 Cup (16 tbs), chopped | |
| 3 green onions, chopped 3 | ||
| 2 small carrots, chopped 2 | ||
| 1 stalk celery, chopped 1 | ||
| 1 cup dry bread cubes 250 ml | ||
| 2 Tb chopped fennel leaves 25 ml | ||
| Dry white wine | 1 Tablespoon | |
| Lemon wedges and fennel leaves | ||
| 1/4 tsp each salt and pepper 1 ml | ||
| 1/4 tsp each salt and pepper 1 ml | ||
Directions
Cut head and tail from fish if desired.
Pat cavity of fish dry with paper towels; sprinkle fish inside and out with lemon juice.
Set aside.
In large skillet, heat 2 Tb (25 ml) of the oil over medium heat.
Cook fennel, green onions, carrots and celery, stirring often, 5 to 8 minutes, until vegetables are tender.
In medium bowl, combine vegetables, bread cubes, fennel leaves, white wine, salt and pepper.
Spoon fennel mixture into cavity of fish; skewer or sew sides of fish together.
Brush fish lightly with oil.
Place fish in oiled fish barbecue basket; secure lid.
Alternatively, place salmon on oiled wire cake rack.
Invert second wire cake rack on top of fish; secure cake racks together with twist ties or wire.
Place basket on oiled barbecue grill; grill over medium high heat 10 minutes per inch (2.5 cm) of thickness or until fish flakes easily with a fork, turning fish over halfway through cooking time.
Carefully remove fish from basket.
Place on heated platter; remove skewers.
Garnish with lemon wedges and fennel leaves.
Pat cavity of fish dry with paper towels; sprinkle fish inside and out with lemon juice.
Set aside.
In large skillet, heat 2 Tb (25 ml) of the oil over medium heat.
Cook fennel, green onions, carrots and celery, stirring often, 5 to 8 minutes, until vegetables are tender.
In medium bowl, combine vegetables, bread cubes, fennel leaves, white wine, salt and pepper.
Spoon fennel mixture into cavity of fish; skewer or sew sides of fish together.
Brush fish lightly with oil.
Place fish in oiled fish barbecue basket; secure lid.
Alternatively, place salmon on oiled wire cake rack.
Invert second wire cake rack on top of fish; secure cake racks together with twist ties or wire.
Place basket on oiled barbecue grill; grill over medium high heat 10 minutes per inch (2.5 cm) of thickness or until fish flakes easily with a fork, turning fish over halfway through cooking time.
Carefully remove fish from basket.
Place on heated platter; remove skewers.
Garnish with lemon wedges and fennel leaves.
Chef
