Whole Salmon With Fennel Stuffing
|Salmon||4 Pound, cleaned (2 Kilogram)|
|Lemon juice||25 Milliliter (2 Tablespoons)|
|Vegetable oil||25 Milliliter (2 Tablespoons)|
|Chopped fennel||125 Milliliter (1/2 Cup)|
|Green onions||3 , chopped|
|Carrots||2 Small, chopped|
|Stalk celery||1 , chopped|
|Dry bread cubes||250 Milliliter (1 Cup)|
|Chopped fennel||25 Milliliter (2 Tablespoons)|
|Dry white wine||15 Milliliter (1 Tablespoon)|
|Salt||Teaspoon (1 Milliliter)|
|Pepper||Teaspoon (1 Milliliter)|
Cut head and tail from fish if desired.
Pat cavity of fish dry with paper towels; sprinkle fish inside and out with lemon juice.
In large skillet, heat 2 Tb (25 ml) of the oil over medium heat.
Cook fennel, green onions, carrots and celery, stirring often, 5 to 8 minutes, until vegetables are tender.
In medium bowl, combine vegetables, bread cubes, fennel leaves, white wine, salt and pepper.
Spoon fennel mixture into cavity of fish; skewer or sew sides of fish together.
Brush fish lightly with oil.
Place fish in oiled fish barbecue basket; secure lid.
Alternatively, place salmon on oiled wire cake rack.
Invert second wire cake rack on top of fish; secure cake racks together with twist ties or wire.
Place basket on oiled barbecue grill; grill over medium high heat 10 minutes per inch (2.5 cm) of thickness or until fish flakes easily with a fork, turning fish over halfway through cooking time.
Carefully remove fish from basket.
Place on heated platter; remove skewers.
Garnish with lemon wedges and fennel leaves.