December - Whole Baked Salmon
2.5-3kg whole salmon
50ml white wine
100g macadamia nuts
juice of 2 lemons
4 garlic cloves, roughly chopped
1 fennel bulb and tops
sea salt and ground black pepper
herb stalks (parsely, chervil, tarragon)
Pre heat the oven to 200°. Get the fishmonger to gut and scale the salmon but make sure the head is left on.
Chop 2 lemons (including the skin and juice) chop the fennel roughly.
Mix the nuts, garlic, lemons, fennel, coriander, salt and pepper and stuff inside the salmon.
Place the salmon with butter, lemon juice and salt and pepper, cover with foil. Bake in the oven for 30-40 minutes.
Serve hot with the nut stuffing, summer vegetables and new potatoes.