Cook-along with Rick as he shows you how to make a cook a whole salmon - which makes the perfect family fish supper served with new potatoes, cabbage and beurre blanc.
1.5kg whole (or tail) salmon
Handful of chopped tarragon
75g unsalted butter, softened
100ml white wine
Juice from half a lemon
20 turns of black pepper
Serve with new potatoes and cabbage.
Start by cutting off all the fins.
Make the tarragon butter by combining the chopped tarragon with butter, black pepper and salt before adding the white wine.
Roll out enough foil to fully wrap the salmon and place the fish in the middle. Add the tarragon butter underneath, on top and inside the cavity.
Carefully pour over the wine and secure the foil in a parcel.
Put in a preheated oven at 180°c and bake for 25-30 minutes.
Best served with new potatoes, cabbage and lashings of beurre blanc (get the recipe here)