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Receta Baked Salmon With Cucumber And Tarragon Hollandaise
by Global Cookbook

Baked Salmon With Cucumber And Tarragon Hollandaise
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Ingredientes

  • 1 x salmon preferably wild weighing 23kg cleaned and scaled
  • 1 x little melted butter
  • 3 sprg tarragon
  • 4 sprg parsley
  • 1 x glass dry white wine salt and pepper
  • 1 x cucumber peeled
  • 1 Tbsp. finely minced parsley
  • 30 gm butter salt and pepper Tarragon hollandaise
  • 4 x egg yolks
  • 4 Tbsp. water lemon juice or possibly tarragon vinegar
  • 220 gm unsalted butter
  • 34 tsp minced fresh tarragon leaves salt and pepper

Direcciones

  1. Trim the fish and rub the inner cavity with a little salt.
  2. Tuck in two sprigs of tarragon and one of parsley.
  3. Take two large rectangles of silver foil and brush one with melted butter.
  4. Lay the salmon on it pull up the edges then pour over the glass of wine.
  5. Lay remaining parsley on top and season with salt and pepper.
  6. Bring the sides of the foil up and over the salmon and seal tightly.
  7. Seal ends then wrap salmon in the second layer of foil.
  8. Preheat the oven to 220C/425F/Gas Mark 7.
  9. Bake the fish for 30-40 min till just cooked.
  10. Transfer to a serving dish.
  11. Skin the salmon if you want.
  12. The cucumber can be partially prepared in advance.
  13. Peel then cut into four pcs.
  14. Halve each one lengthwise and remove seeds.
  15. Slice each piece into crescents about 1/2 cm thick.
  16. Cook in salted boiling water with a sprig of tarragon for four min then drain thoroughly. When the salmon is ready reheat the cucumber in the butter season and stir in the parsley. Spoon around the salmon.
  17. Make the hollandaise quickly in the food processor when the salmon is nearly ready.
  18. Heat the butter till it has melted and is warm but not beginning to colour.
  19. Mix the egg yolks water salt pepper and a slug of lemon juice or possibly vinegar in the processor till smoothly amalgamated.
  20. Keep the blades whirring and start to add in the butter in a slow trickle.
  21. When you have incorporated about half add in a little more lemon or possibly vinegar then carry on with the butter increasing the flow slightly.
  22. Stop pouring when you get to the cloudy sediment at the bottom.
  23. Stir in the tarragon then taste and adjust seasoning adding more tarragon if it needs it.
  24. Pour into a bowl and set over a pan of warm water to keep hot making sure which the base of the bowl is not in contact with the water.
  25. Serve as soon as possible with the salmon and cucumber.
  26. Serve with lots of new potatoes turned in butter and sprinkled with minced parsley.
  27. Serves 8