Salmon with fennel and lime
Photo by Babiche Martens
|1||Salmon, (whole salmon, filleted)|
|5 Tbsp||Olive oil|
|2||Red onions, sliced|
|2||Garlic cloves, finely sliced|
|1||Fennel bulb, sliced|
|3||Limes, halved and sliced|
|1 to taste||Fresh thyme|
- Preheat oven to 200C. Lay the salmon on a roasting tray. Using a sharp knife, make deep slashes across the skin.
- Heat a frying pan and add 2 Tbsp 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 3 Tbsp 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 Tbsp. 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.