Serves 4-6 (Serve with chardonnay)

1 whole salmon, filleted

2 Tbs olive oil, plus 3 Tbs

extra for the potatoes

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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.