Whole Dressed Salmon

Programme

S05

Serves

4

Prep

30 Mins

Cook

1 Hrs

Ready

1.5 Hrs

Tips

Try using different fish, sea bass, red snapper or a large halibut loin.

Ingredients

  • 30g Butter, Softened
  • 2 Lemons, Thinly Sliced
  • 30g fresh Dill
  • 1.5kg Side of Salmon
  • 1 Bay Leaf
  • 200ml Procesecco
  • 2 Oranges, Segmented
  • 4 Eggs
  • 1 Fresh Fennel Bulb, Finely Sliced
  • 1 Half Cucumber, Peeled
  • 50ml Olive Oil
  • 1 Egg Yolk
  • 3 tsp Caviar (Optional)

Directions

  1. Place a large sheet of tin foil or greaseproof paper (large enough to enclose the fish) onto a large baking tray and brush with a little softened butter.
  2. Put 2/3s of the lemon slices in a single layer in the middle of the foil and top with half the dill.
  3. Place the salmon skin-side down onto the lemons and dill, season well with salt and pepper and place the remaining lemon slices along with the bay leaves and dill on top.
  4. Dot the remaining butter over the top of the fish.
  5. Pull the sides of the foil up around the fish and pour the prosecco around the salmon. Tightly seal the foil into a parcel leaving a gap at the top to allow the fish to steam, bake in the on oven running the SO5 programme.
  6. While the salmon is cooking, prepare the garnish by bringing a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time and cook them 6 mins, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 mins, then peel the eggs

    For the fennel salad; finely shred the fennel with a sharp knife or a mandolin, place the fennel in a iced water to crisp up. Slice the cucumber in half length ways and slice thinly with a knife or mandolin to form ribbons.

    Segment the oranges and place them to one side, squeeze out all the juice from the remaining orange and use this for the dressing.

    For the dressing; add the egg yolk and half of the orange juice into a bowl and slowly drip the oil in, whisking continuously until it thickens. Season to taste with salt and pepper.
  7. Once the programme is complete, remove from the oven and open the parcel straight away. Carefully remove the side of salmon from the parcel and place on a serving board. Drain the fennel and pat dry with paper towel. Add the fennel, cucumber ribbons and dill to the dressing and gently coat. Serve the salad alongside the salmon and finish with the fresh orange segments. Cut the eggs in half, place them with the salmon. Add caviar for extra decadence.