Food & Drink: Weekend Cook 8 - Whole Roast Salmon - Serves six to eight. Total time: 50 minutes

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The Independent Culture
1 x 2.2kg/5lb salmon, gutted

and scaled, head and

tail removed

Sea salt, black pepper

2 oranges and 2 lemons,

scrubbed and sliced

1 onion, peeled, sliced and

separated into rings

150ml/5floz white wine

75g/3oz unsalted butter

PREHEAT THE oven to 200C (fan oven) or 220C/425F (electric oven)/Gas 7. Heat the grill. Score the salmon flesh on both sides at 5cm intervals and season it with salt and pepper. Season the gut cavity too. Lay the salmon on a baking sheet and grill for 3-4 minutes each side until the skin blisters and colours.

Line a baking dish or tray, that is as long as the salmon, with a double layer of foil. Lay out in a row half the orange and lemon slices (not the end slices) and the onion so that they overlap. Season them. Lay the fish on top and place the remaining orange, lemon and onion slices on top, seasoning again. Cup the edges of the foil. Pour over the wine, dot with butter and roast for 30 minutes. Check whether it is cooked by slipping a sharp knife between the backbone and the flesh. One should easily come away from the other, if the flesh clings to the bones then it needs a little longer.

Tip the juices and top layer of fruit into a sieve placed over a bowl. Slip the fish off the foil into the tray and add the remaining fruit to the sieve. Press out any extra juices from the fruit. Taste the sauce and adjust the seasoning. Serve it spooned over the filleted fish.