Recipe - Whole Baked Salmon

1 Whole salmon with head and
tail; scaled (4pound)
6 Green onions; chopped
5 tablespoon Fresh lemon juice
2 tablespoon Olive oil
1/3 cup Dry white wine
10 Whole black peppercorns
Paperthin cucumber slices
Lemon wedges
Fresh dill sprigs

Preheat oven to 325F. Stack 2 heavyduty foil sheets on large baking sheet.
Place fish on foil. Sprinkle half of green onions and 2 One half tablespoons
lemon juice inside fish. Drizzle remaining 2 One half tablespoons lemon juice
over fish. Drizzle oil over. Pour wine over; sprinkle with peppercorns.
Sprinkle remaining green onions around fish. Bring up foil around fish,
sealing tightly but leaving airspace between fish and foil. Bake fish 1
hour. Remove from oven. Open foil and let fish cool 1 hour. Reseal foil and
refrigerate until cold, about 4 hours. (Can be prepared 1 day ahead. Keep
refrigerated.)

Open foil. Carefully remove skin from fish. Scrape off any grayish flesh.
Transfer fish to platter. Garnish top of fish with cucumber slices.
Surround with lemon wedges and dill sprigs.

Serves 8.

Bon Appetit May 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.