I have to cook a 12lb salmon and really need advice!

[Bluelegs]

Head and tail have been removed. It's enormous!

I have a fish kettle, wine, lemons, herbs, butter. Been looking online but just don't know whether to bake or poach. Would ideally like to serve "intact" so baking would work better i guess, but I'm struggling with timing given it's VAST BULK!

Any advice gratefully received...

Cook it in the dishwasher?!

Season the fish with salt and pepper inside and out, and stuff the cavity with lemon slices. Oil a sheet of foil twice the length of your salmon. Wrap the salmon in it, sealing the edges tightly, then repeat with a second layer of foil.Lay on the dishwasher shelf (ideally the top one) being very careful not to tear or pierce the foil. Obviously, don’t add detergent or try to wash any dishes at the same time. Wash on the hottest wash, including the drying cycle. Leave to cool in the foil.

If you can fit it in the fish kettle then poaching although more faffsome makes for a juicier fish.

the best recipe I found for poaching involved putting it in fish kettle covering with water, add a liottle lemon jiuce to the water. bring to boil. turn off heat and leave until the water is cold, then it will be cooked. (although also cold of course) but lovely and juicy.

good luck.

I've done the dishwasher method. It works.