Baking Fish - Aussie Salmon
Oven or Weber preheated @ 170°C/325°F
- 1 Fish !
- Bread Crumbs
- 2 Whole Small atoes
- 1 White Onion - sliced
- 1 Clove of Garlic
- a Shake of Basil, Paprika, Black Pepper, Parsley Flakes and Salt to taste
- 1 Herbed Butter Mix
Firstly, make a butter mix ( as mentioned in the previous Baking Segment). The easiest way to make a "herbed" butter mix is to first microwave some butter so that it becomes more syrupy than solid. If you don't have a microwave, use a frying pan on low heat and do not let the butter fry. The object here is to just make the butter more viscous. Add some herbs and spices, salt and pepper, mix it all up, then place it in the fridge for about 90 minutes.
Place the stuffing (Bread Crumbs, atoes, Onion slices, Garlic, Basil etc) into the stomach of a salmon of about 2 kg and stitch firmly in with cotton or skews. Add the butter mix to the outer skin on the back of the fish and wrap it in two layers of foil. Then simply bake at about 170°C/325°F.
When baking whole fish, some people prefer not to scale their fish, so that when cooked, the skin comes off easier and whole. I prefer to scale my fish prior to baking. Basically it boils down to personal preference.
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