Buy a large (12lbs at least) gutted and cleaned salmon, wash well, making sure to remove all traces of blood from along the backbone.
Remove gills
Pack cavity with crushed foil
To Poach (You will need to use a fish Kettle... you can borrow from shops such as Sainsbury's)
Place prepared salmon in simmering water with salt, pepper, bay leaf and lemon slice.
Allow the water to return to a good steady simmer.
From then, allow 3 minutes per 450g/1lb cooking time
Allow salmon to cool in water for 15-20 minutes
To Bake
Line a roasting tin with a sheet of foil.
Butter and place prepared fish on foil
Season with salt pepper, bayleaf, parsley stalks and lemon slice
Add a little water or white wine
Fold foil over and seal to make a loose parcel
Bake, allowing 10-12 minutes per 450g/lb at 190ºC/350ºF/Gas
To Dress
Allow salmon to cool completely before removing skin
Scrape away brown flesh, remove eyes and fill sockets with half a stuffed olive or a cherry tomato
Garnish to taste with slices of cucumber, radish flowers, dill etc, arrange to look like fish scales
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