Origin of dish:
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Type of cooking:
Preparation time: 50 minutes
Cooking time: 120 minutes
Ingredients (for 8 people) :
-1 whole Norwegian salmon (approx. 2kg), descaled, gutted and cleanedMethod: Preheat the oven to 150°C. Butter two long sheets of extra-strong aluminium foil and a roasting tray. Place one sheet on top of the roasting tray and season with herbamare and pepper.
-2 small red onions, thinly sliced
-2 unwaxed lemons, thinly sliced
-juice and zest of 2 unwaxed lemons
-1 large carrot, thinly sliced
-1 bunch of fresh parsley
-herbamare (sea salt with herbs)
-salt & pepper
For the salad:
-2kg of beetroot
-2 bunches of kale
-2 pomegranates, shucked open and de-seeded (seeds placed in a bowl)
Wipe the salmon dry and make three incisions into each side of the salmon. Stuff all six incisions with a piece of red onion, lemon, and a little fresh parsley.
Place the salmon on the tray and open up the fish. Season well with herbamare and stuff the fish with the remaining red onion, lemon, fresh parsley and carrot. Close the salmon and sprinkle with a little lemon juice to taste.
Place the second sheet of foil on top of the salmon and crimp the edges inwards to create a parcel. Once sealed, place the salmon in the oven and roast for 1 ½ - 2 hours.
Now for the beetroot, kale and pomegranate salad. Scrub the beetroot clean and trim off any gnarly bits. Place them in a roasting tin or ceramic dish and pour boiling hot water over until the beetroot is half submerged.
Season the water with a generous amount of salt and pepper and cover with aluminium foil, making sure that the foil is sealed tight. Place in the oven to roast. Allow 20 minutes for small beetroot and 40 minutes for really large ones before removing from the oven.
Carefully unwrap the foil and turn all the beetroot so they cook evenly. Replace the foil lid and place back in the oven to roast for the same times given above.
Once the beetroot has cooked, remove from oven and gently remove the foil. Allow to cool slightly and drain off the cooking liquid. Using gloves, peel the skin off the beetroot whilst still warm. Slice the beetroot into quarters and place them in a bowl along with the juice and zest of both lemons.
Finely chop the kale and add this to the beetroot along with the pomegranate seeds. Toss together, cover and set aside until the salmon is ready to be served.
Once the salmon is cooked and ready to serve, remove the top foil from the roasting tray and simply move the whole fish onto a presentation plate or board to place at the centre of the table.
To serve, gently scrape off the skin (and the assorted cooked vegetables from the incisions) and start portioning up the fish. Serve along with the salad and buttered new potatoes.