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


200g butter

1/4 cup white wine vinegar

white pepper

2 Tbs water

3 egg yolks

juice of 1/2 a lemon


Preheat oven to 200C. Lay the salmon on a roasting tray. Using a sharp knife, make deep slashes across the skin.


Heat a fry pan and add the oil. Add the onions, garlic and fennel. Season and cook gently for 10 minutes.


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.


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.


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.