Ingredients - 2 - 2.5kg (4 1/2 - 5 lb) whole Tartan Quality Mark salmon, gutted, cleaned and descaled
- 75g / 3oz butter
- 2 celery sticks, finely chopped
- 1 small onion, peeled and finely chopped
- 125g / 4oz fresh breadcrumbs
- 2 tbsp chopped herbs - parsley, chervil, dill or chives.
- 1 lemon, juice and rind, finely grated
- 25g / 1oz toasted flaked almonds
- salt and pepper
- 300ml / 1/2pt dry white wine
- 3 egg yolks
- 175g / 6oz butter, melted
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Instructions - Preheat oven to 180ºC, 350ºF, Gas mark 4.
- Melt 25g / 1 oz of the butter and cook the celery and onions until softened.
- Mix with the breadcrumbs, herbs, lemon rind, and half the lemon juice, almonds, salt and black pepper to make stuffing.
- Rinse and dry the salmon and place on a large double thickness piece of greased foil. Pack the stuffing into the cavity and reshape the salmon.
- Dot the salmon with the remaining butter and season.
- Fold the foil up to make a parcel, pour in the wine and seal foil parcel.
- Bake for 15 minutes per 450g (lb).
- Transfer the salmon to a heated serving platter, reserving the cooking liquor. Cover the salmon with foil.
- For the sauce, transfer cooking juices to a pan with the remaining lemon juice and reduce to approx. 3tbsp. Whisk the egg yolks in a bowl over boiling water.
- Add in reduced cooking liquid, whisking until frothy and leaving a trail. Remove from heat and gradually whisk in butter and seasoning.
- Serve the salmon, garnished with lemon slices and a fresh herb bouquet alongside the sauce.
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