Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Delicious Magazine > April 2019 > WHOLE SALMON the Raymond Blanc way

WHOLE SALMON the Raymond Blanc way

This recipe, the whole fish roasted with vegetable crisps and paired with colourful spring veg, is a showstopper. It’s ideal if you fancy a change from the traditional spring lamb – just a few minutes of preparation and you’ll be creating a wonderful feast for the senses.
PHOTOGRAPH: MAJA SMEND. FOOD STYLING: SOPHIE AUSTEN-SMITH. STYLING: OLIVIA WARDLE

NEXT MONTH

A magnificent roast from Tomos Parry of Brat restaurant

READ MORE
Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - April 2019
If you own the issue, Login to read the full article now.
Single Issue - April 2019
€4.49
Or 449 points
Annual Digital Subscription
Only € 2.83 per issue
SAVE
37%
€33.99
Or 3399 points
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
33%
€17.99
Or 1799 points

View Issues

About Delicious Magazine

Celebrate spring with our April/Easter issue: the maestro Francesco Mazzei creates an Italian feast while Raymond Blanc roasts a salmon French-style. Finish off with cakes from Bake Off’s Martha Collison, Paul A Young's new sticky, chocolate pud or Brick House's orange hot cross bun loaf. Read how in 1999 British food changed forever and find out whether counting calories works. If you've ever wanted to visit Amsterdam, we've got the latest foodie recommendations as well as a round-up of the best Easter eggs AND 16 extra pages of brilliant cheesecakes!