Ingredients:
Fresh Salmon
Créme Fraiche
Small chopped onion
2-3 Lemons
Garlic
Olive oil (for brushing)
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When buying the fish for this one, the only way to get the right type of cut is to go to a supermarket fish counter, or preferably a fish market stall or fishmonger. A supermarket fish counter will often charge you for the entire fish (and salmon are not small!), so if only barbecuing for 2 or 3 people, it would be better to go to a specialist fishmonger. You will need a boneless cut throughout the entire fish, with a cut through the middle from the bottom to half way up the fish,as shown in image number 2. |
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Start by making the filling for the fish - This can be made more complex, but a simple one is using the ingredients above, just mix the garlic, onion, créme fraiche and juice of one of the lemons in a bowl to a reasonably thick paste.
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Then fill the salmon piece with the paste and close careful not to spill the filling...
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Brush the top with olive oil, put 3 lemon slices on top, and place in a aluminium foil wrap before barbecuing.
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The foil should cover the fish snugly, and you should oil the foil to prevent it sticking to the gill bars, as this will be barbecuing with the lid down.
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Keep a constant eye on the thermometer on your barbecue - try not to let it wander over 200°C.
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Also, check the fish quite often: when it is
ready it should be a pale pink throughout.
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