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Ingredientes
- 1Â 3/5 kg tail end piece of salmon or possibly 1 small whole salmon weighing about 1.8 kg cleaned
- Â Â coarse sea salt and freshly grnd black pepper
- 3 x fresh dill sprigs
- Â Â oil for basting
- 225 gm unsalted butter diced
- 1 x shallot peeled and finely diced
- 6 x peppercorns
- 3 Tbsp. wine vinegar
- 2 x Large eggs
- 2 tsp lemon juice
- 2 Tbsp. minced fresh dill or possibly parsley
- Â Â dill sprigs
Direcciones
- Heat the butter for the sauce in a heatproof bowl in the simmering oventhen skim off any foam from the surface.
- Rinse the fish thoroughly inside and out making sure there are no blood clots left in the cavity.
- Season the salmon cavity with salt and pepper and tuck in 3 sprigs of dill.
- Rub the skin with oil and sprinkle generously with coarse sea salt.
- Lay the fish in the foillined roasting tin.
- If cooking a tailend piece of salmon ensure the thickest part is to the left hand side of the oven; for a whole fish position the head end to the back of the oven.
- Cook for 20 to 30 min in the roasting ovenor till the flesh just feels hard and will come away from the bone.
- Meanwhile prepare the sauce.
- Put the shallot peppercorns and vinegar in a shallow heavy based saucepan about 180mm in diameter. Bring to the boil on the simmering plate and let bubble till reduced to 1 tbsp.
- Allow to cold.
- Place the saucepan containing the reduced vinegar on top of the cooker near the edge of the simmering plate.
- Gradually add in the Large eggs whisking constantly.
- Whisk in the hot melted butter in a thin steady stream till the mix is creamy and just thickened.
- Remove the pan from the heat and continue to whisk as the mix cools till it is the thickness of thick double cream.
- Immediately strain the mix into a cool bowl.
- Season with salt and pepper and flavour with lemon juice to taste.
- Add in the minced herbs just before serving.
- Carefully lift the salmon out of the roasting tin using the foil and place on a warmed serving platter.
- Garnish with dill and serve immediately with the hot hollandaise.
- To clean the fish yourself cut oft the fins and trim the tail into a neat vshape using strong scissors. The sauce can be prepared 1 to 2 hrs ahead if required; place in a heatproof jug and set aside. Stand the jug in a bainmarie (or possibly bowl of warm water) and hot through in the simmering ovenfor 20 to 30 min before serving.
- A whole baked salmon is a splendid centrepiece for a special occasion. Farmed salmon is wonderfully moist and oily so it responds well to this method of cooking. A classic hollandaise is the perfect complement. If possible ask your fishmonger to clean and scale the fish for you.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 8 servings | |
| Calories 221 | |
| Calories from Fat 212 | 96% |
| Total Fat 24.04g | 30% |
| Saturated Fat 14.83g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 21mg | 1% |
| Potassium 28mg | 1% |
| Total Carbs 0.25g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.14g | 0% |
| Protein 1.8g | 3% |
