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Ingredients :
Serves 4
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1.8kg / 4lb whole salmon, cleaned
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freshly ground black pepper
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50g / 2oz low-fat spread
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1 garlic clove, peeled and finely sliced
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zest and juice of 1 lemon
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zest of 1 orange
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1 tsp freshly grated nutmeg
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3 tbsp Dijon mustard
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2 tbsp fresh white breadcrumbs
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2 bunches fresh dill
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1 bunch fresh tarragon
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1 lime, sliced
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150ml / ¼ pint half-fat
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crème fraîche
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450ml / ¾ pint fromage frais dill
sprigs, to garnish
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Method :
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Preheat the oven to 220°C/425°F/Gas
Mark 7. Lightly rinse the fish and pat dry with absorbent kitchen
paper. Season the cavity with a little pepper. Make several diagonal
cuts across the flesh of the fish and season.
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Mix together the low-fat spread, garlic,
lemon and orange zest and juice, nutmeg, mustard and fresh breadcrumbs.
Mix well together. Spoon the breadcrumb mixture into the slits with a
small sprig of dill. Place the remaining herbs inside the fish cavity.
Weigh the fish and calculate the cooking time — allow 10 minutes per
450g / 1lb.
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Lay the fish onto a double thickness of
foil. If liked, smear the fish with a little low-fat spread. Top with
the lime slices and fold the foil into a parcel. Chill in the
refrigerator for about 15 minutes.
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Place in a roasting tin and cook in the
preheated oven for the calculated cooking time. Fifteen minutes before
the end of cooking, open the foil and return until the skin begins to
crisp. Remove the fish from the oven and stand for 10 minutes.
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Pour the juices from the roasting tin
into a saucepan. Bring to the boil and stir in the crème fraîche and
fromage frais. Simmer for 3 minutes or until hot. Garnish with dill
sprigs and serve immediately.
Nutritional
details per 100g
energy
193kcals/805kj protein 21g carbohydrate 2g fat 12g fiber 0.1g sugar 0.4g sodium 0.2g
√ egg-free
√
nut-free |
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