Eog Rhost

Ingredients for 8 servings:

• 1 salmon, approx. 1.8 – 2.2 kg
• 125 g butter (25 g ice-cold)
• 1 small orange(s) (untreated)
• 1 small lemon(s) (untreated)
• 1 sprig(s) rosemary
• ½ tsp nutmeg (freshly grated)
• 2 carnations
• 2 bay leaves
• 1 tbsp vinegar
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Oven-baked salmon (Welsh style)

Wash the salmon and pat dry. Rub it inside and out with salt, pepper, and nutmeg. Brush the bay leaves with butter and place them in the belly opening of the salmon along with the rosemary sprig and cloves. Spread 100g of the butter inside and on the fish. Cut the lemon and orange into very thin slices. Place the salmon on a baking tray (grease it first if necessary, as it will probably only fit diagonally) and cover with aluminum foil. Bake/roast in a preheated oven at 180°C, basting at least once with the cooking juices. The fish needs about 20 minutes for each pound (English pounds, i.e., 440g each). When the salmon is done, carefully transfer it to a warmed platter and keep warm. The original Welsh recipe recommends removing the skin before warming the salmon. This makes it easier to serve and portion later. I have also served it with the skin on. Pour the cooking juices into a saucepan and heat. Stir in the remaining butter in small pieces, add the vinegar, lemon and orange slices, bring quickly to a boil, and reduce the sauce by about half. The orange slices should now be soft and lightly browned around the edges. Remove the lemon and orange slices from the sauce and place them on top of the fish. Serve the sauce separately. We like to serve it with new potatoes and spring vegetables.