Whole Salmon Stuffed with Herbs
(serves 8)
4 lbs whole salmon, filleted
1 stick salted butter, softened
1 cup chopped, fresh soft-leaf mixed herbs, such as basil, chives, mint, parsley and tarragon
grated zest of 1 unwaxed lemon
1 garlic clove, crushed
sea salt & freshly ground black pepper
olive oil, for brushing
Preheat the grill.
Put the salmon fillets flat onto a board, flesh side up. Carefully pull out any remaining bones with tweezers.
Put the butter, herbs, lemon zest, garlic, and plenty of pepper into a small bowl and beat well. Spread the mixture over one of the salmon fillets and put the second on the top, arranging them top to tail.
Using kitchen twine, tie the fish together at 1" intervals. Brush with a little olive oil, season, and cook on the flat plate of the preheated frill for 10 minutes on each side. Let rest for a further 10 minutes. Remove the twine and serve the fish cut into portions.
