Introducing Salmontron7000
4 Comments Published by Tom Gara on Thursday, December 25 at Thursday, December 25, 2008.
This is Salmontron. After living a good life in the icy waters of Norway, this five kilogram beast swam all the way to the warm waters of Abu Dhabi, before being caught just off the coast near Spinney's supermarket. I bought him just hours later, or so I like to believe.
Tonight Salmontron will be stuffed with apricots, figs, coriander and mint, and slow roasted. We will eat Salmontron with a green herb mayonnaise. Honor him, for he lived for all of us.
So how good was the fish following its stuffing and roasting, was it worth the effort?
Or would it have been better simply filleted , grilled and served with salads, you know the, KISS principle.
Martha
the fish was remarkable.
it was also pretty simple and easy. chop up some dried fruit, fry it in a pan with some olive oil and rosemary (we dropped the coriander and mint), and then fill the fish up with the mix. wrap the fish in foil, put it in the oven for two hours, done.
for the number of people we were cooking for (12) it would actually have been more complicated to cook and serve twelve seperate fillets.
being cooked whole kept it incredibly juicy and soft, much tastier than the average salmon fillet.
and the visual bonus of a big glorious roasted fish in the middle of the table was huge, and added to the meal in a major way.
it's a proud fish
Epic.
Seafood prose at its finest.
Do you have a pic of the finished product?