Cooking with Platypus - Stuffed Whole Salmon

platypus

platypus

platypus

Caporegime
Joined
25 Jul 2003
Posts
40,289
Location
FR+UK
DSCF9532.jpg

This is a very simple dish to make, and tastes incredible. No pictures of the method sadly as I was doing a few things at once.

DSCF9540.jpg


Ingredients
  • 1 Whole Salmon
  • 100g Pine Nuts
  • 500g of Fresh Spinach
  • 2 Cloves of Garlic
  • 3 tablespoons of Pesto
  • 250g Sun-dried tomatoes
  • Freshly ground black pepper
  • Cracked sea salt

Method
Very simple.

Preheat the oven to 200oC. Cut the head and tail off the fish and halve lengthways, or better yet get the fishmonger to do it. Lay both sides down on a light bed of pepper and salt.

Mean while, finely chop the spinach, sun-dried tomatoes and garlic. Mix the ingredients up into a paste, adding the pine nuts and pesto.

Simply brush the paste onto one side of the fish (inside, not the skin) and place the other side ontop. Tie together using string, or pin together using bamboo skewers.

Wrap the fish in foil, and bake for 15-20 minutes.

Serve with new vegetables.

DSCF9541.jpg


Bleh at my photography.
 
How many does it serve? Looks like there's enough there for 3 or 4, salmon is very filling. Tempted to try it.

PS: Silly question, but can you eat the skin on the salmon?
 
Last edited:
Looks top. Love salmon, as does my 4 year old daughter. Wife doesn't however... Don't think the two of us could manage an entire half salmon each!
 
I read this thread title as "Cooking a Platypus - Stuffed with Whole Salmon"
When i entered i was a little dissapointed but the food still looks good :)
 
mmm - had an tesco salmon earlier this week for £3/kg - bargain. Made something similiar with the centre peices and froze the cut off's for fisherman's pie for the weekend.

A little tip too - When you lay the sides together 'top and tail' them so to speak so the overall thickness is roughly equal from one end to another. Cooks more evenly that way as well as looking better. Looks like platypus did it from pics but didn't list.

Also anyone planning to cook salmon remember it's better under done as long as your fish is fresh. Most of the superarket stuff is pre-frozen so use on day of purchase or freeze same day too then use in one go once defrosted. If you can stretch to it buy a whole fish even if your on your todd. Cut up whilst fresh and freeze portions down to use as needed.

Thanks OP for sharing!!
 
You can eat the skin but most people don't as it tastes pretty rank tbh! :p
Also if you eat farmed instead of wild make sure you trim as much of the fat off as possible as this is where the high levels of PCB's reside.
 
You must log in or register to reply here.
Back
Top Bottom