Serves 4-6 (Serve with chardonnay)
1 whole salmon, filleted
2 Tbs olive oil, plus 3 Tbs
extra for the potatoes
2 red onions, sliced
2 cloves garlic, finely sliced
1 fennel bulb, sliced
3 fresh bay leaves
3 limes, halved and sliced
4 potatoes, sliced
fresh thyme
Hollandaise
200g butter
1/4 cup white wine vinegar
white pepper
2 Tbs water
3 egg
yolks
juice of 1/2 a lemon
1 Preheat oven to 200C. Lay the salmon on a roasting tray. Using a sharp knife, make deep slashes across the skin.
2 Heat a fry pan and add the oil. Add the onions, garlic and fennel. Season and cook gently for 10 minutes.
3 Fill the cavity of the fish with the fennel. Add the bay leaves. Push the slices of lime into the skin then season well all over. Bake for 45 minutes.
4 Slice the potatoes, rub with the oil and thyme leaves. Season then lie on a baking sheet and cook with the salmon. Let the salmon rest for 15 minutes while making the hollandaise.
5 Melt the butter and let cool. Pour the vinegar into a small saucepan with the pepper and water. Reduce until 1 tablespoon. Pour this mixture into a bowl that fits comfortably over a saucepan of barely simmering water. Whisk in the egg yolks one by one than add the butter a little at a time until the sauce is thick and creamy. Add lemon juice to taste.
