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Leaping Salmon in the Ballysadare River in Ireland
Photographic Print
Nicklen, Paul
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La Belle Cuisine
Baked Salmon
A Little Irish Cookbook
By John Murphy, 1986, Chronicle Books
 
“There
is no doubt that this is an expensive dish, but it will
feed eight
to ten
people and makes a fine party piece.”
1 whole fresh salmon (about 5 pounds)
Parsley
1/2 cup [1 stick] butter
Salt and pepper
1/2 cup dry cider
1 cup heavy cream
(serves 8-10)
Preheat oven to 350 degrees F. Clean and descale the salmon, cut off
the
head and tail, and trim the fins. Stuff the parsley into the gullet.
Butter some
aluminum foil and form a loose envelope round the fish, sealing
both ends
but leaving the top open for the moment. Dot the rest of the
butter over the
salmon, season, and pour over the cider and the cream. Now
seal the foil
along the top, leaving only a small vent. Bake in the oven for
1 1/4 hours.
When ready, take from the oven, remove the skin and reduce the
sauce by
boiling, stirring all the time.
Serve with boiled new potatoes and
fresh garden peas.
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