Lemon crusted salmon
Cooking a whole side of salmon may seem daunting, but this recipe, loaded with great -flavours, is an easy way to do it.
|1¼ kgs||Salmon, whole side|
|1||Lemon, thinly sliced|
|5||Garlic cloves, crushed, peeled and sliced|
|2 Tbsp||Tarragon leaves, chopped fresh, or 2 tsp dried|
|1 tsp||Ground black pepper|
Tarragon cream dressing
- Preheat the oven to 220C (or 200C fan bake). Line a baking tray with foil or baking paper and grease lightly with oil. Using tweezers, remove the pin bones from the centre of the thickest section of the fish. Place the fillet skin-side down on the tray. Fold the thin tail end underneath to ensure an even thickness through the length of salmon. Place lemon slices down the centre, overlapping the slices.
- Heat the butter and garlic in a small saucepan and cook over a moderate heat for 4-5 minutes until fragrant. Add the tarragon and black pepper and cook for 1 minute. Stir in the breadcrumbs. Scatter the breadcrumb mixture over the fish. Bake in the centre of the preheated oven for 15 minutes. Remove and set aside for 2-3 minutes before serving hot, or cover and serve warm with tarragon-cream dressing.
- Dressing: Beat the eggs, sugar and vinegar in a heatproof bowl. Put the bowl over the top of a saucepan full of simmering water and stir constantly until the mixture is thick. Remove from the heat and cool. (Alternatively, microwave on a medium-high power for 1-2 minutes, stirring occasionally to stop the egg scrambling.) Beat the cream until it begins to thicken. Fold the thickened egg mixture and tarragon into the cream. It should have a soft, velvety texture. Refrigerate in an airtight container. Garnish with lemon rind and tarragon leaves.