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    Nutrition Info . . .

    VitaminsC, D
    MineralsNatrium, Chlorine, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 1 Whole 7-8 lb. salmon

    2. Salt

    3. FOR THE BUTTER -- 1/2 Lemon (juice only)

    4. 1 Green-black lobster brain OR 4 tb Reduced lobster stock

    5. 6 oz Butter

    Instructions Jump to Ingredients ↑

    1. *Note: Lobster stock should be made from shells and heads, then heavily reduced to make 3-4 tablespoons.

    2. Scale, gut and wipe the fish.

    3. Rub the inside cavity with salt.

    4. If you have a fish kettle, steam the salmon whole over boiling water for 30-35 minutes (making sure the water is kept topped up).

    5. Or wrap the fish in lightly oiled foil and bake it in the oven for an hour at 325 F (170 C) gas mark 3.

    6. Leave it to rest while you make the butter.

    7. Warm the lemon juice in a small basin over a saucepan of simmering water.

    8. Beat in the nuggets of cold butter, adding more as each one melts.

    9. Do this gently - it can split if you overheat it (revive it with a quick splash of cold water).

    10. When you have an unctuous smooth sauce like thin cream, sieve and whisk in the green goo from the head of the lobster - which immediately turns the butter a wonderful orange-pink.

    11. Serve the salmon when it is just cool but still sweet-flavoured and full of its own juices, with piping hot baked potatoes and warm lobster butter.


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