Originally Posted by TooTall
How do you cook your whole fish??
I'm a big fan of steaming inside an aluminium parcel. I score the skin, rub the fish down with EVOO, season her up, slices of lemon and a few bay inside the belly cavity. Maybe lay the fish out on fennel if its available. Best thing about it is the fish cooking in its own juices, no loss of flavor.
My family's method for cooking a salmon to eat cold is as follows :-
Gut salmon and remove gills but do not remove head.
Place slices of lemon, a drizzle of white wine, some fennel seeds or any flavouring you like in the body cavity (optional). Wrap in buttered paper or cooking foil.
Place fish in fish kettle, just cover with cold water. Bring to the boil. Allow to blub a few times (no more than a minute). Remove from the heat and leave undisturbed with lid firmly in place until perfectly cold. Do not remove lid. For a whole salmon this will probably take over night.
When cold rescue from pan. You won't have any stock but you'll have a beautifully cooked fish - not dry, not soggy, just right.
Great for anything from single portion to a whole salmon for a buffet for 20 or more. The method works with anything from a slice of salmon to a whole fish. You just use a pan that the amount of fish you are dealing with will fit neatly. Works every time.
I got this from my mother, who got it from her mother, who got it.... You get my drift. Not invented by us , though - I believe the basic method goes back to at least the 1700s