The
Food of Ireland
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Baked Salmon
There is no doubt that this is an expensive dish, but it will feed
eight to ten people and makes a fine party piece.
Serves: 8-10
Needed:
1 whole fresh salmon (about 5 lb.)
parsley
salt and pepper
1/2 cup butter
1/2 cup dry cider
1/2 pt/250ml/1cup double cream
Clean and descale the salmon, cut off the head and tail and trim
the fins. Stuff the parsley into the gullet. Butter some aluminum foil
and form a loose envelope around the fish, sealing both ends but leaving
the top open for the moment. Dot the rest of the butter over the salmon,
season and pour over the cider and the cream. Now seal the foil along the
top, leaving only a small vent. Bake in the oven for 11/4 hours at gas
mark 4 (350 degrees F, 180 degrees C). When ready, take from the oven,
remove the skin and reduce the sauce by boiling, stirring all the time.
Serve with boiled new potatoes and fresh garden peas.
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