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Salmon tail piece on stalks of dill

Salmon tail piece

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  • 225025

A top class meal. Poach or bake in foil then, at the table, flick off the skin and lift the sides off the bone - it could not be easier - there are no small bones. We can’t resist this quote from Jane Grigson’s Fish Cookery (a very fine book): ’In restaurants, at weddings and parties, I have often eaten the middle cut with pleasure, but when I have to put my own money down on the fishmonger’s counter, it’s the moister and better-flavoured tailpiece that I buy.’


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